Preheat the oven to 400°F (200°C). Grease a 9-inch round or square baking dish with butter or non-stick spray.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until evenly blended, showing a consistent dry mixture.
1 ½ cups cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt
In a separate bowl, beat the eggs, then stir in the milk and melted butter. Mix until smooth and well combined, with a slightly frothy appearance.
1 tablespoon baking powder, 2 large eggs, 1 cup milk, ¼ cup unsalted butter
Pour the wet mixture into the dry ingredients. Use a spatula or spoon to fold everything together gently until just combined, with no streaks of flour remaining. Avoid overmixing to keep the cornbread tender.
1 ½ cups cornmeal, 1 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon salt, 2 large eggs, 1 cup milk, ¼ cup unsalted butter
Transfer the batter into the prepared baking dish, spreading it out evenly with a spatula. Place in the oven and bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool slightly for 5 minutes. The edges should be crispy, and the top should have browned evenly. Slice and serve warm, revealing a moist, crumbly interior.
