Preheat your oven to 400°F (200°C). Place your skillet or baking dish inside the oven to heat up as it preheats, ensuring a hot surface for baking.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined. This creates a well-blended dry mixture with visible streaks of flour and cornmeal.
1.5 cups cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt
In a separate bowl, whisk the eggs until the yolks and whites are well combined. Then, add the buttermilk and melted butter, stirring until smooth and integrated.
1 cup buttermilk, 0.5 cup unsalted butter, 2 large eggs
Pour the wet mixture into the dry ingredients and gently fold together with a spatula or spoon until just combined. Do not overmix; the batter should be slightly lumpy.
1 cup buttermilk, 0.5 cup unsalted butter, 2 large eggs
Carefully remove the hot skillet from the oven and add a small amount of melted butter or oil, swirling to coat the base. Pour the batter into the hot skillet, spreading evenly with a spatula if needed. Place back in the oven and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 20 minutes.
0.5 cup unsalted butter
Once baked, remove the skillet from the oven and let the cornbread cool slightly before slicing. The edges should be crisp and browned, with a moist but firm interior that pulls apart easily with a fork.
