Simply lined-up: Butter, Sugar, Eggs, Buttermilk, Baking Soda, Cornmeal, Flour, Salt.
Begin by melting 1/2 cup butter in a saucepan. For those of you who notice that there are two sticks of butter in this picture (one whole cup of butter), simmer down. On this particular day I doubled the recipe. This cornbread freezes beautifully. I don't mean that it looks pretty in the freezer, although I guess it might. Rather after freezing and thawing, it still tastes incredible. So because I don't often know what to do with buttermilk when I buy it, I decided to use it up by making extra cornbread and freezing it for another splendid day.
Does anyone else look at this picture of melted butter and think, "I could drink that right up?" Okay, I get it. I'm the only freak.
Next, remove the melted butter from heat and stir in 2/3 cup of sugar.
Then add two eggs and mix it all up. Again, I know you see four yolks. I like cornbread. And I really like this cornbread. So I was making lots of it.
Pour one cup of buttermilk and add 1/2 teaspoon of baking soda. Combine.
Add the buttermilk mixture to the butter mixture.
Stir it up.
Now for the good stuff. Stir in 1 cup of cornmeal, 1 cup of flour, and 1/2 teaspoon of salt.
Blend 'er up until few lumps remain.
Pour batter into a greased 8in. square dish.
Toss that bad boy into the oven at 375 degrees for 30 minutes (or until a toothpick inserted in the center comes out clean).
Admire its simple beauty.
Rejoice in its utter perfection.
1/2 c. butter
2/3 c. sugar
1 c. buttermilk
1/2 tsp. baking soda
1 c. cornmeal
1/2 tsp. salt
Melt butter in a medium-to-large saucepan or skillet. Remove from heat and stir in sugar. Add eggs and blend. Combine buttermilk with baking soda. Add buttermilk mixture to butter mixture. Stir in cornmeal, flour, and salt. Blend until few lumps remain. Pour batter into greased 8in. square dish.
Bake in 375 degree preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.