Name: Virtue Cornbread
Ingredients: Cooking spray; 0.75 cup (about 3 1/4 ounces) all-purpose flour; 0.75 cup fine yellow cornmeal; 0.25 cup granulated sugar; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon kosher salt; 2 large eggs; 1 cup whole buttermilk; 5 tablespoons (2 1/2 ounces) unsalted butter, melted

Ingredients

Cooking spray
0.75 cup (about 3 1/4 ounces) all-purpose flour
0.75 cup fine yellow cornmeal
0.25 cup granulated sugar
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.5 teaspoon kosher salt
2 large eggs
1 cup whole buttermilk
5 tablespoons (2 1/2 ounces) unsalted butter, melted

Steps

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.