Instructions

1. Preheat the oven to 450 degrees F.

2. Pour 1 1/2 cups finely ground cornmeal and 1 tsp. each of table salt and baking powder into a mixing bowl. Stir the three dry ingredients with a wooden spoon until well blended.

3. Add 1 3/4 cup buttermilk and two beaten eggs to the dry ingredients. Beat the ingredients with the wooden spoon until they're mixed together completely.

4. Chop up the 2 tbsp. of butter and place them in the baking pan. Melt the butter chunks in the oven until melted and foamy. Remove the pan from the oven and swirl the butter around to coat the sides. Pour the remainder of the melted butter into the cornbread mixture.

5. Stir the melted butter into the rest of the ingredients. Carefully pour the cornbread batter into the buttered warm baking pan. Bake the bread for 30 to 40 minutes until the top is golden brown and the sides of the bread pull away from the pan. Remove the cornbread from the oven and allow it to cool for 10 to 15 minutes before removing it from the pan.

6. Cover the baking pan with a serving plate. Hold the baking pan and plate together and turn both over so the cornbread loosens from the baking pan onto the plate. Cut the cornbread and serve.