Kendee's Famous Buttermilk Cornbread

Here's a perfect side to all of those warm winter soups you are making. This cornbread is from my friend Kendee who I have known since we were little. I loved this cornbread because it's moist and not too sweet. I know. Gasp. You can't believe the queen of sweets uttered such words but when I want cake...I make cake. I don't want cornbread that tastes like cake. It's the perfect balance of sweet and savory. This is definitely not the usual crumbly and dry cornbread.

Buttermilk Cornbread

by Kendee Rowley at Pimp My Dinner

Bowl 1

2 eggs

1 c. butter (melted)

2/3 c. sugar

1 c. buttermilk

½ t. baking soda

Bowl 21 c. corn meal

1 c. flour

½ t. salt

Combine all together. Spray an 8X8 pan. Bake at 375 degrees for 30 minutes.