Sweet Cornbread

This is the most amazing cornbread! The recipe is from an old friend, Wendy Smith. It is moist, sweet, and not overly crumbly like most cornbread tends to be. Sam had never liked cornbread until he had this kind--now he loves it!  It comes together very quickly, so it's a great last-minute side. We love it with a little honey drizzled on top!

Pictured with Vegetarian Chili

Cream together:

1 stick butter

2/3 c. sugar

2 eggs

1 c. buttermilk***

Add:

1/2 tsp. baking soda

1 c. cornmeal

1 c. flour

Bake at 350 for 30 minutes in a square pan. (If doubled and put in a 9x13 pan, it is not as good.)

***I almost always use 1 Tbsp. vinegar+milk to equal 1 cup instead of buttermilk.