Cornbread

 Aunt Rachel's recipe for 'Incredible Cornbread' from the Bastian Cookbook...
I've been noticing though that this makes a lot, way too much for just 2 or even 4 people, so here's the halved recipe which you can make in an 8x8 or 12 cup muffin pan. We usually do the 12 cup muffin pan, easier for individual servings. Doubled recipe goes in a 9x13. Also, this is a slightly different preparation taken from a recipe on allrecipes.com which it turns out is almost identical to Aunt Rachel's recipe cut in half. 

INGREDIENTS:

• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs
• 1 cup buttermilk (Can substitute w/ 3/4 cup sour cream and 1/4 cup water)
• 1/2 tsp. baking soda
• 1 cups cornmeal
• 1 cups flour
• 1/2 tsp salt (I usually end up just using 1/4 tsp because I use salted butter)

PREPARATIONS:

1. Preheat oven to 350 (I've also baked it at 375, it cooked faster but edges were darker)
2. Melt butter in pan then remove from heat and mix with sugar. Add eggs and beat until well blended.
3. Combine buttermilk and baking soda and stir into egg mixture.
4. Then mix in cornmeal, flour, and salt. Blend well.
5. Pour batter in greased 12 cup muffin pan or greased 8x8 pan.
• For Muffin Pan: Bake for 18-22 min.
• For 8x8 Pan: Bake for 30 min or until toothpick inserted in center comes out clean.