Grandmother's Buttermilk Cornbread

This cornbread is to die for! I mean it is so moist and so thick...and well I loved it so much I kept the recipe and as you know I only put recipes on here that I really don't EVER want to lose. 

Now I myself have not made this recipe. But I have eaten it several times. My mother in law has made it and it is tried and true. Perhaps it is the way the ingredients are mixed as to why it turns out so good. You've gotta try it!!

INGREDIENTS

½ cup butter
⅔ cup white sugar 
2 large eggs
1 cup buttermilk
½ teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
¼ teaspoon salt

DIRECTIONS

Step 1

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Step 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.

Step 3

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.