Cat Cora's Southern Cornbread

I have a couple of Cat Cora's cookbooks and this is one my favorite recipes of hers.  I love cornbread, plain, with butter, in chili, you name it. 

5 tbsp. unsalted butter plus more for the pan
3/4 C. all purpose flour
3/4 C. cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 C. buttermilk (shake before measuring)
2 large eggs

Preheat oven to 425 degrees and position rack in the middle.  Butter an 8 inch square baking pan..

Melt the butter in the microwave in a microwave safe dish in 3 15 second intervals on high or in a small pan on the stove.  Set it aside to cool.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

In a large bowl, whisk together the buttermilk and the eggs.  Add the melted butter.  Add the flour, cornmeal mixture and stir until just combined.  Pour the batter into the pan.  Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean; 18 to 23 minutes.  Cool for about 10 minutes before serving.