Preheat the oven to 400°, prep a 9 inch round pan by spraying with non stick spray.
Stir the dry ingredients together: cornmeal, flour, baking soda, baking powder, sugar and salt.
Whisk together the wet ingredients: buttermilk, eggs, and vegetable oil.
Stir the wet mixture into the dry mixture. Pro Tip: Do not overmix your batter, just stir until it is combined.
Pour into the prepared 9 inch round.
Bake at 400 degrees for 30- 35 minutes.
Keep at room temp in an airtight container for 2-3 days.You can also freeze your cornbread. Wrap in plastic wrap or foil and place in a freezer bag. Keep frozen for 2-3 months. To thaw place at room temp for 12-24 hours.
BUTTERMILK: If you do not have buttermilk you can make your own by combining 1 cup milk with 1 tablespoon white vinegar (or lemon juice), give it a stir and let it sit for 5 minutes.