Corn bread recipes can be traced back to when European explorers arrived at the New World. As they learned many techniquies from Native Americans, they quickly combined it with their knowledge and traditions from back home. In the Southern United States cusine, Cornbread is considered to being a "cornstone".

Buttermilk Cornbread Recipe

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (I use the buttermilk powder and water)
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

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.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.