Buttermilk Cornbread

It had been quite cold for the last couple of days. Ideal for some hot chili. Even though chili itself is a complete meal, we like to have something solid to go along with that. So I made these cornbread to go along with this. It tastes like freshly baked pound cake, though with a grainier texture. The sweetness of the cornbread nicely complements the spiciness of the chili. You could have this as a stand alone snack also if you like to.
Recipe Source: Allrecipes
Ingredients:
 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
Method:
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.