Buttermilk Corn Bread

This recipe is so ridiculously good that I can't make it very often-- I will literally eat the whole thing myself in one night, justify making it again the following night "since I still buttermilk left," and proceed to eat the entire thing again (I have no shame).  I think corn bread is a very weird food to have that type of a response to.

In other words: If you're looking for an excellent corn bread recipe, this one's for you!

I was lucky enough to snag this recipe coworker who told me it was his grandmother's recipe.  This is the only corn bread recipe I've ever tried, and I will not be looking for another, it's that good.

Ingredients:

1 stick butter
2 eggs
1/2 cup sugar (original recipe had 1/3, but I accidentally added 1/2 cup once and never went back)
1 cup buttermilk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup yellow corn meal
1 cup unbleached flour

Directions:

Preheat oven to 375 degrees.  Add baking soda to buttermilk and let sit for a few minutes.  Melt butter on low heat in a medium sauce pan.  Add sugar followed by the eggs, and mix (if the butter is too hot, you'll scramble the eggs, so be careful that the sauce pan is only over low heat).  Add buttermilk mixture and mix to dissolve the sugar.  Add corn meal, flour, and salt, and mix until just combined.  Pour into greased pie pan (or 9x9 pan).  Bake until it starts to brown, and a few cracks appear in the top.