Buttery Cornbread

1. 1

   Butter 9x5x3-inch metal loaf pan.

2. 2

   Mix cornmeal, flour, sugar, baking powder, and coarse salt in large bowl.

3. 3

   Add buttermilk, melted butter, and beaten eggs.

4. 4

   Stir with wooden spoon until well blended.

5. 5

   Let mixture stand 30 minutes to absorb liquid.

6. 6

   Meanwhile, preheat oven to 375F.

7. 7

   Pour batter into prepared pan.

8. 8

   Bake bread until browned around edges and tester inserted into center comes out clean, about 40 minutes.

9. 9

   Let bread rest in pan 5 minutes.

10. 10

    Turn bread out onto rack and cool completely.

11. 11

    DO AHEAD Can be made 2 days ahead.

12. 12

    Wrap in foil and store at room temperature.

No additional tips available.