The best cornbread recipe is my grandmother's, and this is it—sweet and moist! Preheat the oven to 375 degrees F (175 degrees C). Grease an 8-inch square pan. Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet.
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large microwavable bowl. Stir in sugar. Quickly add eggs and beat until well blended. In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl.
Melt butter in a large skillet over medium heat. Remove from heat and stir in sugar. Quickly whisk in eggs. Combine buttermilk and baking soda in a small bowl; whisk mixture into the skillet. Stir in cornmeal, flour, and salt until well-blended and only a few lumps remain. Pour batter into the prepared pan.
Pour batter into the hot skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.