All the buttermilk cornbread recipes I've seen use at least 2/3 cup of sugar. I don't like my cornbread that sweet--just a touch of sugar will do. This recipe uses only 1 scant tablespoon.
Recipe & photo: tasteofhome.com
In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a small bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened.
Transfer to a 9-in. square baking pan coated with cooking spray. Bake in a preheated 400-degree oven for 15-20 minutes or until top is lightly browned and a toothpick inserted near the center comes out clean. Serve warm. Pass the butter.