Preheat the oven to 175 degrees, and butter a baking pan. The one I am using is my smaller IKEA metal roasting pan. It measures 24 x 18 cm. in imperial measurements approx. 8 x 9½ inches.Hint: Cutting to fit a piece of parchment and buttering it for the bottom of the pan will help to get the loaf out of the pan in one piece.
No need to sift anything. In a large bowl put all the dry ingredients and whisk them together mixing well.
Melt the butter
Mix the eggs and the milk together and add to the dry mix to just combine. Then add the melted butter. Like when making pancakes don't over mix. Just enough to combine everything.
Pour the mixture into the baking pan and bake for 30 to 40 minutes depending on your oven. Mine took 40 minutes. Check for doneness with a toothpick. It's done when an inserted toothpick comes out clean.
Let rest on a rack for an hour then you should be able to unmold it. Let it cool completely then it can be cut into 12 pieces.
There are as many recipes for Cornbread as there are people who occupy the entire population of the deep south. I have been mostly criticized because this recipe doesn't have any drippings from a baked ham, bacon, or the like. But it could be of some surprise that as we are only 2 people living here, it might be a stretch if I needed to bake a ham every time I wanted some cornbread.If you can find it (never found it here in Sweden) there are fats that you can buy that contain pork or beef drippings and you are welcome to try that.