8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs, beaten
1 1/2 cups buttermilk
How to Make It
Preheat oven to 425°F. Grease an 8-inch baking pan.
Mix cornmeal, flour, sugar, baking soda and salt. In a large bowl, whisk together butter, eggs and buttermilk. Stir buttermilk mixture into flour mixture (batter will be slightly lumpy). Pour batter into baking pan.
Bake until a toothpick inserted in center comes out clean, 22 to 25 minutes. Let cornbread cool on a wire rack.