This sweet buttermilk cornbread has a soft, fluffy center and crispy golden edges. A classic side dish that is perfect topped with a drizzle of honey or slathered with cinnamon butter.
Preheat oven to 375F. Grease a 9x13 inch pan.
In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt.
Add the butter, buttermilk, eggs, and sugar and mix until combined. There may be a couple of lumps remaining.
Pour the batter into the pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Serve hot with desired toppings.
Adapted from The Kitchn