A moist and tender Southern-style cornbread made with buttermilk, perfect as a side for chili, soups, or barbecues.

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Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan or cast iron skillet.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, eggs, melted butter, and oil until combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.