Lower the oven rack to the bottom half of the oven and preheat to 350 degrees F. Butter and dust two to 9x5 loaf pans with cornmeal.
Combine the flour, cornmeal, baking soda, baking powder, salt and clove. Mix well.
Using an electric mixer, cream the butter and sugar for 3-5 minutes, until very light and fluffy. Beat in the eggs, followed by the vanilla and buttermilk.
Slowly add the dry mix to the wet mixture. Scrape the bowl and beat again until just smooth.
Divide the batter evenly between the loaf pans. Bake, undisturbed for 40-50 minutes. Insert a toothpick to ensure the cakes are cooked through. If the toothpick comes out clean, remove them from the oven.
Cool for 10 minutes, before carefully flipping out of the pans. Serve warm. The cake should be light and slightly crumbly. Makes 2 loaves.