Preheat your oven to 425°F (220°C) and grease an 8-inch square baking dish or a similar-sized ovenproof skillet.

In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix well.

In another bowl, whisk together the buttermilk, melted unsalted butter, and eggs.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Pour the cornbread batter into the greased baking dish or skillet.

Bake in the preheated oven for about 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool for a few minutes before cutting into squares or wedges.