Preheat your oven to 400°F (200°C) and grease the baking pan with butter or non-stick spray. Gather all dry ingredients—cornmeal, flour, baking powder, salt, and sugar—and whisk them together in a large mixing bowl until evenly combined. Visually, the mixture should be uniform with no lumps remaining.
In a separate bowl, whisk together buttermilk and eggs until the mixture is smooth and slightly frothy. This step ensures even distribution of liquid and incorporates air for fluffiness.
Pour the wet mixture into the dry ingredients and add the melted butter. Gently fold everything together using a spatula until just combined; avoid overmixing to keep the batter light. The batter should be slightly lumpy but well incorporated.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Place it in the preheated oven and bake for 20-25 minutes. The cornbread is done when the top turns a golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out clean.
Remove the baked cornbread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack or serve directly from the pan for a warm, crusty exterior with a tender interior. Slice into squares or wedges and serve.
