Cornbread receipe

kk, time to share the duper good cornbread recipe i got from Aaron.

Important tips:
1) The trick is to melt butter and honey and pour that over the top of the cornbread soon after it comes out of the oven. It will seep and and then slightly harden.
2) This one receipe portion (serving size of 9) is about one square pan but it's pretty thin. Aaron usually double the recipe at least and then it'll fit into a rectangle pan.

Grandmother's Buttermilk Cornbread (Serves 9)
INGREDIENTS
1/4 pound 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

DIRECTIONS
1. Preheat oven to 375 degrees F (175 degrees C). 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 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Link: http://allrecipes.com/Recipe/Grandmothers-Buttermilk-Cornbread/Detail.aspx