Grandma calls this our ‘Golden New Year Treasure’—and she’s not wrong!

Preheat your oven to 400°F (200°C) and grease a 9-inch round baking pan or cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, mix the buttermilk, melted butter, and eggs until well combined.
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 or skillet, spreading it evenly.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the cornbread cool for a few minutes before slicing and serving.
Variations & Tips
For a cheesy twist, add 1 cup of shredded cheddar cheese to the batter before baking. If you like a bit of heat, try mixing in some chopped jalapeños. For a sweeter version, increase the sugar to 1/2 cup and add a teaspoon of vanilla extract. You can also make this recipe gluten-free by using a gluten-free flour blend in place of the all-purpose flour.