Cornbread

This is from Bon Appétit, November 2007. It is for the cornbread to accompany the Cornbread Dressing. But it could be used for just eating too.

Preheat oven to 400ºF. Generously butter 9x9x2" metal baking pan.
Whisk together in a large bowl until well blended:
13/4 cups buttermilk. (I made the butter milk by combining milk and 13/4 tablespoons lemon juice.)
5 large eggs
2 Tablespoons sugar
1.5 teaspoons kosher salt
1.5 teaspoons baking powder (I'm still using what I have. But I plan to make some soon.)
3/4 teaspoon baking soda

Then whisk in 21/4 cups cornmeal
Then 3 Tablespoons melted butter.

Transfer batter to prepared pan. Bake until top is golden brown and tester inserted in the center comes out clean, about 23 minutes. (It took about 35 minutes for me.)
Cool cornbread in pan on rack.

If you make this one day ahead, cool completely then cover and store at room temperature.