1. Preheat Oven and Prepare Pan:

   • Preheat your oven to 400°F (200°C).
   • Grease a 9-inch square baking pan or a cast-iron skillet with butter or oil.

2. Mix Dry Ingredients:

   • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

3. Mix Wet Ingredients:

   • In another bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

4. Combine Wet and Dry Ingredients:

   • Pour the wet ingredients into the bowl with the dry ingredients.
   • Stir gently with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.

5. Bake Cornbread:

   • Pour the batter into the prepared baking pan or skillet, spreading it evenly.

6. Bake:

   • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

7. Cool and Serve:

   • Remove from the oven and let cool in the pan for about 10 minutes.
   • Slice and serve warm. Optionally, brush the top with melted butter before serving.

Notes:

• Variations: You can customize your cornbread by adding ingredients like chopped jalapeños, shredded cheese, or corn kernels.
• Sweetness: Adjust the amount of sugar according to your preference. Some recipes call for more sugar for sweeter cornbread.
• Buttermilk Substitute: If you don’t have buttermilk, you can use regular milk with vinegar or lemon juice as mentioned above.