Grandmother's Buttermilk Cornbread

To go along with your chili...you've got to have cornbread! I have just the recipe!

Grandmother's Buttermilk Cornbread

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 deg. Grease an 8 in square pan. Melt butter in large skillet. Remove from heat and stir in sugar (I mixed everything in the same pan that I melted the butter in=less dishes). Quickly add eggs and bet 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 about 30 min. (Mine actually only took 25, so check it a little early). It is done when a toothpick comes out clean. Top with butter and honey and enjoy! We had the leftovers for breakfast and I think it was even better the second day!