Preheat the oven to 400°F. Place a cast iron skillet or baking pan in the oven while it heats to help create a crisp, golden crust. Carefully grease the hot pan with melted butter before adding the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate bowl, whisk the eggs, buttermilk, and melted butter until smooth. Let the melted butter cool slightly before combining so it doesn’t cook the eggs.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing; a few small lumps are fine and help keep the cornbread tender.
Carefully pour the batter into the prepared hot skillet or baking pan. Smooth the top and bake for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. (sugarspunrun.com)
Remove the cornbread from the oven and let it rest for 5–10 minutes before slicing. This allows the crumb to set while keeping the center soft and moist.
Cut the cornbread into squares or wedges and serve warm with butter, honey, or your favorite comfort food dishes.
