Natalie's Cornbread

Prep Time: 10 minutes
Bake Time: 20 - 30 minutes

Ingredients:

1 cup buttermilk
1/2 tsp. baking soda
1/2 cup butter
2 eggs

2/3 cup sugar
1 cup flour
1 cup yellow corn meal
1/2 tsp. salt

Preheat oven to 375 degrees. Spoon soda into buttermilk and let sit. Beat butter, eggs, and sugar until light and fluffy. Combine dry ingredients and set aside. Add buttermilk to the butter mixture and stir. Add dry ingredients and mix until a smooth dough. Pour into a greased 9x9 pan and bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Double the recipe for a 9x13 pan.

Note: This recipe was given to me by a co-worker of mine, I'm not sure if this is her recipe or not but I'm giving her credit for it, and it is by far some of the best corn bread I have ever had. The bread comes out nice and moist, unlike the dry crumbly stuff that usually passes for corn bread. This is a perfect side dish to any type of barbecue, and even great to eat on its own. As always its best right out of the oven with a little bit of butter and honey spread on top!