Instructions

• Preheat the oven to 400°F (200°C). Lightly grease a 9x9" or 8x8" baking pan and set it aside.
• If your butter is not already melted and cooled, melt the 1/2 cup butter and allow it to cool slightly (warm, not hot).
• In a large bowl, whisk together the 1 ¼ cups all-purpose flour, ¾ cup yellow cornmeal, ⅔ cup sugar, ½ tsp salt, and 4 tsp baking powder until evenly combined.
• In a separate bowl, whisk the cooled melted butter with the 1 cup buttermilk and 2 large eggs until the mixture is smooth.
• Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon just until combined; a few small lumps are fine—do not overmix.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 20 to 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
• Remove from the oven and let the cornbread cool in the pan for about 10 minutes. Slice and serve warm.