Grandmother’s Buttermilk Cornbread

Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First, I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut sweetness and make it a tad more healthy. Third, it freezes fabulously.
I always make a double batch, remove one from the pan after cooling, wrap it up and pop it in the freezer. Thanks for all the rave reviews! 3/20 Based on some reviews I’ve read, I want to clarify something. I use a regular pot to melt my butter in. After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a separate bowl for mixing in.
After all the ingredients are mixed in the pot I pour the batter into a baking pan. I do NOT mix everything in the pan I’m baking it in. I do NOT keep the butter and sugar mixture out when mixing the rest of the ingredients. Hope that helps. 7/24/10 I’d change the recipe if I could, but I can’t figure out how, so I’ll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions because it takes longer when you use whole wheat flour, which I often do. I’m guessing those who complain about it being dry are just seeing the “cook time – 40 minutes” at the top and overbaking it. 3/16/11 I never claimed this was a Southern recipe & couldn’t figure out why some reviews pointed out that it wasn’t. Evidently Allrecipes put it in that category. Sorry! 

Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
USE :