Preheat oven to 400 degrees. Butter 13" x 9" x 2" pan (metal pan preferred).

Melt butter in large saucepan over low heat. Remove from heat; whisk in buttermilk, then eggs.

Mix all remaining ingredients in large bowl. Stir in buttermilk mixture and transfer to prepared pan.

Bake cornbread until edges are lightly browned and tester inserted into the center comes out clean, about 20 minutes.

Cool completely in pan.

If using in the Southwest Cornbread Stuffing, cover tightly and store at room temperature at least 1 day and up to 2 days.