Preheat your oven to 350 degrees Fahrenheit. Make sure it’s fully heated; this ensures even baking. Grease an 8×8-inch pan with some unsalted butter or cooking spray to prevent the cornbread from sticking.
In a large mixing bowl, whisk together 1/2 cup unsalted butter and 3/4 cup sugar until they’re well combined. The mixture should look smooth and pale. You can use a hand whisk or an electric mixer for this step.
Add in 2 large eggs and 1 cup buttermilk to the bowl. Stir until everything is nicely incorporated, and you should see a uniform batter that’s a bit thick.
In another large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Make sure there are no lumps, which will help the cornbread rise beautifully.
Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don't over-mix; a few lumps are perfectly fine. Over-mixing can lead to a dense cornbread.
Pour the batter into your prepared 8×8-inch pan. Use a spatula to spread it evenly, making sure it reaches the corners of the pan.
Place the pan in the preheated oven and bake for about 30 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted in the center comes out clean. Keep an eye on it as baking times can vary slightly depending on your oven.
Once baked, remove the pan from the oven and let it cool for a few minutes. This helps set the cornbread and makes it easier to cut.
Slice the Homemade Cornbread into squares and serve warm. It’s fantastic with a pat of butter melting on top, adding to its deliciousness!
