![Virtue Cornbread](https://cdn.statically.io/img/www.foodandwine.com/thmb/Bmk0EBQyVe_qo7hM-ZN7fswRpdU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Virtue-Cornbread-FT-RECIPE0622-0e80c04c76954cf19de3e0a2fb7d6262.jpg)
Ingredients
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Cooking spray
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¾ cup (about 3 1/4 ounces) all-purpose flour
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¾ cup fine yellow cornmeal
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¼ cup granulated sugar
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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2 large eggs
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1 cup whole buttermilk
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5 tablespoons (2 1/2 ounces) unsalted butter, melted
Directions
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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.
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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.