Corn Bread

I have always been a corn bread snob. I admit it, any cornbread, other than JIFFY, has caused me to turn up my nose a bit (metaphorically) but I have finally found a recipe for corn bread that is just as good as my precious JIFFY mix!
So here it is and I hope you all enjoy it as much as we do!
Grandmother's Buttermilk Cornbread
By: BETHANYWEATHERSBY
"This is my grandmother's cornbread recipe and it's the best - sweet and moist!"

Ingredients

* 1 cup butter
* 1-1/3 cups white sugar
* 4 eggs
* 2 cups buttermilk
(I use 2 TBLSP. white vinegar and add enough milk to equal 2 cups)
* 1 teaspoon baking soda
* 2 cups cornmeal
* 2 cups all-purpose flour
* 1 teaspoon salt

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
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.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.