Cornbread: Preheat the oven to 325°
In a large bowl whisk together the eggs, sugar, and butter. Set aside.
in a separate bowl whisk together the buttermilk and baking soda and then pour it into the large bowl with eggs, sugar, and butter.
Fold in the cornmeal and flour until combined and then evenly spread the batter out on a cookie sheet tray lined with parchment paper.
Bake in the oven at 325° for 25 to 30 minutes. Set aside to cool and then cut into 1” cubes. Note: you will have some leftover
Caprese: Add the vinegar and honey to a small size pot and simmer over low heat until it becomes very thick like a normal balsamic reduction, about 12-15 minutes. Cool.
To Plate: place ½ of cornbread cubes down on a large serving platter and place on the tomatoes, cheeses, greens, corn, salt and pepper, and basil, and drizzle on some cooled balsamic vinegar reduction.