Charlotte's Cornbread Recipe

Makes 9x 13 pan

(I like to do mine in a cast-iron skillet)

1 3/4 c. sugar
1/2 c. butter
1/2 c. buttermilk
4 eggs
2 c. yellow cornmeal
1 3/4 c. cake flour
1 Tbsp baking powder
1/2 tsp salt
2 c sour cream

Preheat oven to 350. Coast pan with spray or butter and sprinkle with sugar. In large bowl beat butter and sugar until fluffy. Beat in buttermilk then eggs. In separate bowl combine dry ingredients. Add all at once w/ sour cream to batter and mix until just blended. Bake 40-45 minutes or until toothpick comes out clean.

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Substitution Note: If you don't have buttermilk on hand you can always add a tsp. of vinegar to regular milk and let it sit for 5 minutes and it mimics buttermilk. If you don't have cake flour you can use all-purpose less one tablespoon per cup called for. I've tried to make a baking powder substitution-concoction before and it is tricky it involves baking soda and an acid, ideally cream of tarter, but really, if you have cream of tarter on hand you probably have baking powder.