Buttermilk Cornbread

-  1/2 cup butter
-  2/3 cup white sugar
-  2 eggs
-  1 cup buttermilk (I put 2 tbsp of lemon juice in the 1 cup and then fill the rest with regular milk)
-  1/2 tsp baking soda
-  1 cup cornmeal
-  1 cup flour
-  1 tsp salt

1. Preheat oven to 375. Grease 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in the sugar. Quickly add eggs and beat until well blended. Add buttermilk, baking soda, cornmeal, flour and salt until well blended. Pour batter into the prepared pan.
3. Bake in preheated oven for 30 minutes, or until toothpick test comes clean.