Buttermilk Cornbread

Preheat oven to 400°. Lightly coat a 13x9" baking dish with nonstick spray. Whisk 2 cups (250 g) all-purpose flour, 2 cups (320 g) medium-grind white or yellow cornmeal, ¼ cup sugar, 1 Tbsp. baking powder, 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper in a large bowl. Whisk 4 large eggs, 2 cups buttermilk, and ½ cup (1 stick) unsalted butter, melted, slightly cooled in a medium bowl. Make a well in the dry ingredients and pour in the wet ingredients; stir with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.

Bake cornbread, rotating dish halfway through, until a tester inserted into the center comes out clean, 20–25 minutes. Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely. Do ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped or in an airtight container at room temperature.