You must follow directions for this exactly in order for it to turn out right. You could cook this in a cast iron skillet for that yummy crunchy crust... or make it in an 8 x 8" baking dish/pan - which is what this recipe was written for. I've tried it both ways - and like it either way. The cooking time differed when I used the cast iron skillet, so you need to watch it. My kids prefer the "sqaures". This is definately a sweeter cornbread, as you can see by the amount of sugar. But, not too sweet. It is not too cake-like and it's not too crumbly. Very moist with a distinctive buttery taste. Delicious!

Buttermilk Cornbread

Yield: 9 pieces

Ingredients:
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp. salt

Directions:
Preheat the oven to 400℉. Butter an 8" square pan.

In a large skillet, melt the butter over medium heat. Remove from the heat and stir in the sugar.

In a separate bowl, beat the eggs, buttermilk and baking soda. Stir into the butter/sugar mixture.

Stir in the cornmeal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake for 30-40 minutes, or until a knife inserted in the center comes out clean.