A moist and fluffy Southern-style cornbread made with buttermilk, perfect as a side dish for soups, stews, or barbecues.

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Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish or cast iron skillet with butter.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, eggs, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 20–25 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Let it cool slightly before slicing and serving.