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The Best Sweet Cornbread

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 24

INGREDIENTS

1 cup

unsalted butter (, softened)

1 1/3 cups

granulated sugar

4

eggs

1 tsp

salt

2 cups

buttermilk ((see Note for easy substitution))

1 1/4 cups

fine cornmeal ((found by the flour))

2 3/4 cups

flour

1 1/2 tsp

baking powder

1/2 tsp

baking soda