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Preheat oven to 350
Butter an 8x8 baking dish.
Whisk flour, cornmeal, sugar, baking powder, salt, and baking
soda in a large bowl.
Whisk eggs & buttermilk add to dry ingredients until just combined
(batter will be slightly lumpy).
Mix in 3 Tbsp. butter.
Scrape batter into baking dish and bake cornbread until a
tester inserted into the center comes out clean, 25–30
minutes.
Do Ahead- Cornvbread can be made 1 month ahead. Wrap
tightly and freeze.
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