Preheat your oven to 400 degrees F.
Place 2 tablespoons of unsalted butter into your 10 or 11-inch skillet. Set aside.
In a large mixing bowl, whisk together the dry ingredients: 1 cup of all-purpose flour, 1 cup of yellow cornmeal, 3 tablespoons of granulated sugar, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¾ teaspoon of salt.
In a separate small mixing bowl or a 2-cup measuring cup, whisk together your wet ingredients: 2 large beaten eggs, ¼ cup of vegetable oil, and 1 cup of buttermilk.
Once your oven is preheated, place the skillet inside for about 2 minutes or until the butter is melted.
Swirl the melted butter around the pan to coat it evenly.
Add your wet ingredients to the dry ingredients and stir gently with a wooden spoon until just combined.
Pour the batter into the skillet, making sure it’s evenly distributed.
Bake your cornbread for about 15 to 20 minutes until golden and a toothpick comes out clean.
Let the cornbread cool in the pan before serving. Cut it into wedges and enjoy!
