Preheat oven to 375 degrees and grease (spray oil) an 8-inch square pan. Or use muffin trays!
Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and stir until well blended.
Combine buttermilk with baking soda and stir into mixture in pan.
Stir in cornmeal, flour and salt until well-blended and only a few lumps remain. Pour batter into prepared pan(s).
Bake for 30 minutes in large pan, or 12-15 minutes for muffin trays. The cornbread should turn golden. Check for doneness with a toothpick inserted in the center – it should come out clean. Tastes great warm or room temperature… even better with local honey!