Southern-Style Corn Bread

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2 cups yellow cornmeal, preferably stone-ground

2 teaspoons sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2/3 cup boiling water

1 1/2 cups buttermilk

2 large eggs, beaten

1 tablespoon unsalted butter, melted

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