Buttermilk Cornbread

I love this cornbread (recipe from AllRecipes), especially served with butter and honey on top.  It calls for buttermilk, but unless I have some on hand for another recipe, I just use plain yogurt thinned with milk and it turns out about the same.

Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk (alternately, use about half a cup plain yogurt thinned with another half cup of milk)
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 tsp salt

Directions

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.