I finally made a lovely piece of cornbread for my chili that was moist and delightful without crumbling up and falling on the floor! I love the sweetness of the bread and the slight crunch from the kernels of corn. Lovely and hearty on its own!
2Crack eggs into a small bowl and whisk lightly, set aside. If making your own buttermilk, do so at this time and set aside.
Melt butter in a medium pot/skillet. Remove from heat and stir in sugar. Quickly add in eggs and beat with a whisk until well blended. Combine buttermilk with baking soda and stir into mixture in pot. Stir in cornmeal, flour, salt and corn until well blended and few lumps remain. Pour batter into pan.
3Bake for 30-40 minutes or until toothpick comes out clean. Let cool 5-10 minutes before slicing. Add butter or drizzle honey on top and enjoy.