- 1 1/2 teaspoons coarse kosher salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons melted butter
Preheat oven to 400°F. Generously butter 9×9×2-inch metal baking pan. Whisk buttermilk, eggs, sugar, salt, baking powder, and baking soda in large bowl until well blended. Whisk in cornmeal, then melted butter. Transfer batter to prepared pan.
Bake cornbread until top is golden brown and tester inserted into center comes out clean, about 23 minutes. Cool cornbread in pan on rack. DO AHEAD Cornbread can be made 1 day ahead. Cool completely, cover, and store at room temperature.