Preheat your oven to 425°F (220°C) and grease a 9-inch baking pan with butter or non-stick spray. Measure and sift together the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl, creating a uniform dry mixture. Visual check: the mixture should be evenly combined with no clumps, ready for wet ingredients.
In a separate bowl, whisk together the buttermilk, beaten eggs, and melted butter until smooth. Observe: the mixture should be pale, slightly frothy, and well combined, with no streaks of egg or butter visible.
Pour the wet mixture into the dry ingredients and gently fold them together with a spatula or wooden spoon. Continue mixing until just combined; avoid overmixing to ensure a tender crumb. The batter should be thick but pourable, with some small lumps.
Pour the batter into the prepared baking pan, smoothing the top with a spatula to ensure even thickness. Place the pan in the oven and bake until the top is golden brown and a toothpick inserted into the center comes out clean, approximately 25 minutes. Listen for a slight crackling sound and smell for a buttery aroma, indicating doneness.
Remove the cornbread from the oven and allow it to cool in the pan for 5-10 minutes. Then, transfer to a wire rack or serve directly from the pan. The edges should be crisp and browned, while the inside remains moist and tender. The surface should have slight cracks and a rich, buttery scent.
