Step 1: Preheat your oven to 400°F (200°C). Place a 9×9 inch cast iron skillet or baking dish in the oven with 1-2 tablespoons of butter or oil to preheat while the oven heats up. This creates that coveted crispy crust.
Step 2: In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt. Make sure there are no lumps and the ingredients are well combined.
Step 3: In a separate medium bowl, whisk together the buttermilk and lightly beaten eggs.
Step 4: Once the butter or oil in the skillet is melted and shimmering, carefully remove the hot skillet from the oven. Swirl the melted fat to coat the bottom and sides, then pour any excess melted butter/oil into the wet ingredients mixture (buttermilk and eggs). This ensures your cornbread has a lovely buttery flavor and doesn’t stick.
Step 5: Add the remaining melted butter/oil from the skillet, or a fresh ¼ cup if you prefer, to the wet ingredients and whisk well.
Step 6: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly fine and ensure a tender crumb.
Step 7: Pour the batter immediately into the hot, greased skillet or baking dish. The hot pan will start to cook the edges, giving you a wonderful crust.
Step 8: Bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer inserted into the center comes out clean. The top should spring back lightly when touched.
Step 9: Remove from the oven and let cool in the pan for 5-10 minutes before slicing and serving. This allows the cornbread to set and makes it easier to cut.