Corn Bread

Cooking spray

¾ cup (about 3 1/4 ounces) all-purpose flour

¾ cup fine yellow cornmeal

¼ cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

2 large eggs

1 cup whole buttermilk

5 tablespoons (2 1/2 ounces) unsalted butter, melted

Preheat oven to 325°F. Coat an 8 1/2- x 4 1/2-inch loaf pan with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, buttermilk, and melted butter in a medium bowl. Stir egg mixture into flour mixture just until combined. Pour batter into prepared loaf pan; smooth top.

Bake in preheated oven until cornbread is light brown around edges and a wooden pick inserted in center of loaf comes out clean, about 35 minutes. Remove from oven; let cool in loaf pan 5 minutes. Invert cornbread onto a wire rack, and let cool completely, about 30 minutes. Cornbread may be stored in a ziplock plastic bag at room temperature up to 2 days.