Cornbread

½ cup butter

2/3 c. sugar

2 eggs

1 cup buttermilk

½ tsp. baking soda

1 cup cornmeal

1 cup freshly ground whole wheat flour (can use all-purpose flour)

½ tsp. salt

Pre-heat oven to 375 degrees.  Use an 8 inch by 8 inch lightly greased square baking pan.

Melt butter and pour into mixing bowl.  Stir in sugar and add eggs beating until well blended.  Combine buttermilk with baking soda and stir into butter, sugar and egg mixture.  Mix well.  Combine cornmeal, whole wheat flour and salt.  By hand, stir dry ingredients into wet ingredients mixing only until moistened.   Bake 30 minutes for all purpose flour and up to 40 minutes for whole wheat flour.  Watch closely so that it does not over bake.  Use the toothpick test.