Moist Homemade Cornbread

This is the best cornbread you'll probably ever eat. It can be made with store bought cornmeal but I doubt it will taste as good as freshly ground. It is well worth it to grind it yourself.

It's SO easy! Just purchase some plain popcorn in a bag and run it through your wheat grinder. I did it on medium but you can make it into fine grain, or coarse, depending on personal preference.

Also, if you don't store buttermilk you can easily make it by putting 1 TBLS of lemon juice, or vinegar, in a 1 cup measuring cup and then filling it up the rest of the way with milk. Let sit a few minutes before adding to the recipe.

1/2 cup butter (NOT margarine)
2/3 cup white sugar
2 eggs (or 4 TBLS powdered eggs + 1/2 water)
1 cup buttermilk (or 1 TBLS lemon juice + 1 scant cup of milk)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F. Grease an 8 inch square pan.

Grind popcorn in your wheat grinder if desired to make homemade cornmeal. You don't have to for this recipe, but I highly recommend it. I used white popcorn because I like it better but it doesn't matter what kind you use.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.