Buttermilk Cornbread

Ingredients

• Nonstick vegetable oil spray
• 2 cups all-purpose flour
• 2 cups medium-grind cornmeal
• 1/4 cup sugar
• 1 Tbsp. baking powder
• 2 1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 4 large eggs
• 2 cups buttermilk
• 1/2 cup (1 stick) unsalted butter
• melted
• slightly cooled

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Lightly coat a 13x9" baking dish with nonstick spray.

3. 3

   Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl.

4. 4

   Whisk eggs, buttermilk, and butter in a medium bowl.

5. 5

   Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined.

6. 6

   Scrape batter into prepared pan and smooth top.

7. 7

   Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes.

8. 8

   Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces.

9. 9

   Transfer to a wire rack with a large spatula and let cool completely.

10. 10

    Cornbread can be baked 2 days ahead.

11. 11

    Store tightly wrapped at room temperature.