Step 1: Preheat your oven to 400°F (200°C) with a 9 or 10-inch cast-iron skillet inside. This is crucial for that signature crispy crust.
Step 2: While the oven and skillet are preheating, prepare your dry ingredients. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3: In a separate medium bowl, whisk together the buttermilk, ½ cup of melted butter (or rendered bacon grease), and eggs until thoroughly combined and smooth.
Step 4: Carefully remove the hot skillet from the oven. Add the remaining 1-2 tablespoons of butter (or bacon grease) to the skillet, swirling to coat the bottom and sides evenly. Place the greased skillet back into the oven while you finish the batter.
Step 5: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula just until the dry ingredients are moistened. Be careful not to overmix; a few lumps are fine and will result in a more tender cornbread.
Step 6: Remove the hot, greased skillet from the oven again. Immediately pour the cornbread batter into the sizzling skillet. Spread it evenly if needed, but work quickly.
Step 7: Place the skillet back into the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean.
Step 8: Carefully remove the cornbread from the oven. Let it cool in the skillet for 5-10 minutes before inverting it onto a wire rack or cutting board. Cut into wedges and serve warm with butter, honey, or alongside your favorite Southern dishes.