Buttermilk Cornbread

Fall is in the air here and a rainy day spurred the need for chili and bread sticks. But then the Crate and Barrel catalog showed up and there was a mix for buttermilk cornbread, which sounded perfect to go with the chili. I pulled and made this recipe and even my non-cornbread-liking husband ate and enjoyed 4 squares.

*1/2 c. butter

*2/3 c. sugar

*2 eggs

*1 c. buttermilk

*1/2 tsp. baking soda

*1 c. buttermilk

*1 c. wheat flour (or AP or blend)

*1 c. cornmeal

*1/2 tsp. salt

Preheat oven to 375. Grease 8x8 pan. Melt butter in a saucepan over medium heat. Remove from heat and stir in sugar. Whisk in eggs. Combine buttermilk with baking soda and add to butter mixture. Stir in flour, cornmeal and salt. Stir to combine, but there may be some lumps. Pour into pan, smooth top slightly and bake about 30 minutes until top is golden brown. Invert onto a cutting board and cut into squares. You'll want to serve this warm, with some butter and honey.