Grandmother's Buttermilk Cornbread (from allrecipes.com)

Jessi made a crock pot of chili tonight (Quick as Lightening Chili from Janet Fletcher) and it was fantastic (what we call, "Thowin' it down!") To accompany, we experienced Grandmother's Buttermilk Cornbread (if you don't use allrecipes.com, you're missing out - thanks to Megan Okimoto, we are not found wanting). It only has 2,870 reviews to the tune of a 5 star rating. It was good enough to bring this blog to mind and share it with all who enjoy cornbread. It has some of the classic crumble without the dryness. I hope I'm not committing any crimes by cutting and pasting from the website, but it would definitely be a crime if I didn't share it. Enjoy! (~Buck)

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.