My husband grew up in a family with some pretty good cooks. Not only his parents and sister, but his extended family are pretty talented too. I've got a few of those recipes waiting to be made, but for the time being, I have to share BC's sister's cornbread recipe. It is seriously so good. I have always tried to find the perfect balance of corn-y taste to sweetness, but never could figure it out. Once I had his sister's cornbread, I was sold! I had to have that recipe. And now, I share it with you.
1/2 c. butter (salted)
2/3 c. sugar
1 c. buttermilk
1/2 tsp. baking soda
1 c. yellow cornmeal (fine ground is best here)**
1 c. all-purpose flour
1/2 tsp. salt
Preheat oven to 375.
Butter and flour an 8x8 baking dish. In a large bowl, melt the butter. Stir in the rest of the ingredients, in order. Stir vigorously until few lumps remain. Pour batter into the prepared pan.
Bake for 30 minutes, or until a toothpick comes out clean. Be sure not to over-bake!
**A swap-out: use a 8.5 oz. box of the Jiffy corn muffin mix instead of the fine ground cornmeal. It tastes great as well! If you make this swap, drop the flour amount down to 3/4 cup.