Buttermilk Cornbread

I love cornbread, don't you?  But there are some that can be really disappointing.  You know the kind:  bland, dry, crumbly and not really worth the calories.  This however is moist and cakey, delicious and sooo worth the calories!  It goes perfectly with lots of soups, stews and chilis.  This is my all-time favorite corn bread hands down.  Best ever!  

Buttermilk Cornbread

1/2 c. sugar 
2 eggs
2 c. buttermilk

1 c. oil
2 c. flour
1 c. cornmeal
1 t. salt
2 t. baking soda


Whisk together sugar, eggs, buttermilk and oil.  Add remaining ingredients, whisking to combine.  Spray a 9x13 pan with cooking spray and bake at 400 degrees for 20-25 minutes.