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Buttermilk cornbread

My weakness in life is bread. No matter what form it comes in. I can go months without sweets but as soon as I sit down to bread I am a goner. This cornbread is so good with or without honey. Just typing this recipe has got me craving it again. Guess I know what I will be making tonight. My kids love this for an after school snack or with a meal. Guess they take after their mama.

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

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
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.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

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