The Best Cornbread

This is my favorite cornbread.  In fact, everyone who has tried it loves it.  It is even been given the stamp of approval by my husband who is the pickiest eater in the entire world. No, really.

The Best Cornbread Ever

1/4 pound butter (1 stick), melted
2/3 cup white sugar
2 large eggs, slightly beaten
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal (I use medium grind Red Mill)
1 cup all-purpose flour
1/2 tsp kosher salt

Melt butter and then put in large mixing bowl.  Add sugar and mix well with a rubber spatula.  Then add eggs and buttermilk; mix until well combined.  Add in the remaining ingredients and stir until batter is completely mixed together, but it can have a few lumps.  Pour into buttered (or well seasoned) 9x9 baking stone.  Bake at 375 degrees for 30 - 40 minutes or until a toothpick comes out clean.

I highly recommend serving with honey butter.  What, you don't have any honey butter?  Well, Miss Marilyn can help you with that...

Miss Marilyn's Famous Honey Butter Recipe

1 stick sweet butter at room temperature
1 cup honey

Place butter and honey into a mixing bowl and blend on medium until honey is completely incorporated into butter.  Transfer to a container with a lid and store in the fridge until ready to serve.  I prefer to leave it out for a bit prior to service to soften the butter a bit.