Buttermilk Cornbread

Cornbread is a marvelous thing! First off, you can eat it for dessert with a little bit of butter and honey, or as a side to a fabulous bowl of chili! For me, cornbread has to be sweet though. I don't like the bitter kind. Whats your preference? 

This recipe is made with buttermilk, which I've never made before I came across this recipe. But now that I have this one, those boxed mixes don't stand a chance! I hope you like this recipe...it's super easy!

Buttermilk Cornbread:
1/2 cup butter            1/2 teaspoon baking soda
2/3 cup white sugar     1 cup cornmeal
2 eggs                        1 cup all-purpose flour
1 cup buttermilk          1/2 teaspoon salt

1. Preheat oven to 375°. Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.