Soft and fluffy buttermilk cornbread with a slightly sweet flavor, perfect as a side dish for BBQs, chili, or just as a comforting snack.

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Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool for 5 minutes before slicing and serving. Serve warm with butter or honey if desired.

For extra moisture, add 1/4 cup of sour cream or milk to the batter.
Serve with chili or BBQ for a classic pairing.
To make it a bit more savory, consider adding 1/2 cup of shredded cheese or some chopped jalapeños to the batter.