Classic Cornbread

From Everyday Food Magazine - October 2011

1/2 cup (1 stick) unsalted butter melted, plus more, room temperature, for baking pan
1 1/2 cups yellow or white cornmeal
1 cup all purpose flour (spooned and leveled)
6 T sugar
1 1/2 tsp baking powder
1 tsp fine salt
1/2 tsp baking soda
1 cup buttermilk
3 large eggs

Preheat oven to 400. Butter an 8" square baking pan.  In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt and baking soda.  In a medium bowl, whisk together melted butter, buttermilk and eggs. Add buttermilk mixture to flour mixture and stir just until combined ( do not overmix).  Transfer batter to pan and smooth top.

Bake until a toothpick inserted in center comes out clean 20-25 min (25 at our house). Let cool in pan on a wire rack, 15 minutes, before serving.  Store cooled cornbread tightly wrapped in plastic at room temperature, up to 3 days.

The kids weren't home when I made this.  Husband of Cheerios Addict has wanted cornbread ever since he tried his first piece during a trip to Vegas.  We both found this to be very yummy and would make it again.