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Buttermilk Cornbread

['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']

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.
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.
Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.

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