Corn Bread

This is another recipe from Eileen Waite. It is great with soups, ribs or chili. It is very rich and more like a cake, but it is good. I always try to use real buttermilk, haven't tried it with soured milk.

Corn Bread
1/2 c. butter
2/3 c. sugar
2 eggs
1 c. buttermilk
1 c. flour 1 c. corn meal
1/2 t. salt
1/2 t. soda
Mix butter, add sugar and stir well. Beat in eggs until well blended. Combine buttermilk and soda, then turn into sugar mixture. Add cornmeal, flour and salt. Stir until just blended. Pour into lightly greased 8X8 pan. Bake at 375 for 30 minutes or until it begins to pull away from the sides of pan.