Ingredients

• Nonstick vegetable oil spray
• 2 cups all-purpose flour
• 2 cups medium-grind cornmeal
• 1/4 cup sugar
• 1 Tbsp. baking powder
• 2 1/2 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• 4 large eggs
• 2 cups buttermilk
• 1/2 cup (1 stick) unsalted butter, melted, slightly cooled

Instructions

1. Preheat oven to 400°F. Lightly coat a 13x9" baking dish with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs, buttermilk, and butter in a medium bowl. Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan and smooth top.
2. 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.
3. Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.