As the weather is beginning to cool off and soups start to become a frequent dinner, I thought I'd pass on my cornbread recipe. This is from my Aunt Kay. It isn't a traditional southern cornbread - it has sugar in it so its slightly sweet. This is one of my favorites!
Ceba's Corn Bread
1 cup flour
1 cup cornmeal mix (buttermilk; white)
1/2 - 3/4 cup sugar (I do 1/2)
6 tablespoons melted butter
1 tsp salt
1 1/2 cups buttermilk with 1 tsp baking soda dissolved in it
2 eggs, beaten
Mix dry ingredients first. Then add the others.
Bake in an 8x8 (i use a 8-9 inch cast iron skillet) at 400 for 25 minutes.