Buttermilk Cornbread - 4-6 servings

3 tbsp melted butter
1 cup yellow cornmeal
1 cup all-purpose flour
2 tbsp sugar
1 1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
2 large eggs, room temperature
1 1/4 cups buttermilk, room temperature



Preparation:
1) Heat oven to 450F. 
2) Coat an 8-inch square baking pan or 9-inch cast iron skillet with oil or shortening
3) Combine flour, cornmeal, sugar, salt, baking powder, and baking soda in a medium bowl.
4) Whisk together eggs, buttermilk, and melted butter. Pour into dry ingredients stirring just until combined
5) Pour batter into pan and bake until golden, 20-25 minutes