Sweet Cornbread Recipe

Last night I was in the mood for a sweet moist cornbread. My usual cornbread is the rather dry and not too sweet version on the back of the Quaker Yellow Cornmeal box. That version works well for breakfast with syrup, but isn't great for a side of chili. I threw a pot of chicken chili on the stove to simmer and started searching the internet for a recipe. The recipe I found on Allrecipes.com Grandmothers Buttermilk Cornbread Recipe  was perfect. It has a sweet corn flavor and is very moist.  It's almost like a cake and certainly would be too sweet with syrup.

Grandmother's Buttermilk Cornbread Recipe
1/2 cup Butter (2 sticks, unsalted)
2/3 cup Sugar (granulated, white)
2 Large Eggs
1 cup Buttermilk
1/2 teaspoon Baking Soda
1 cup Cornmeal
1 cup all-purpose Flour
1/2 teaspoon Salt (I used Sea Salt, which is a bit less intense than regular salt)

Preheat oven to 375 degrees.
Grease an 8 x 11.5 pan (original recipe calls for an 8x8).

Melt butter. Whisk together butter, sugar, eggs, buttermilk, and baking soda.
Sift together cornmeal, flour, and salt.  Add dry and wet ingredients and mix well. The batter will be pretty runny. Pour it into the prepared pan.

Bake 25-30 minutes (30-40 min if 8x8 pan used) until slightly browned on top and toothpick comes out clean. Serve warm or cooled.