Step 1

Preheat the oven to 375°F. In a small bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.

Step 2

In a separate bowl, whisk together the cream-style corn, buttermilk, melted butter and eggs. Add the wet mixture to the cornmeal mixture; stirring until they're just combined. Editor's Tip: Use room-temperature eggs for best results—they'll help the ingredients combine more readily and will help your cornbread achieve a better rise as it bakes.

Step 3

Transfer the batter to a greased 9-inch square cake pan and bake the cornbread for 25 to 30 minutes or until it's just set (read: not overbaked) and a toothpick inserted into the center comes clean. Let it cool slightly, then serve it up.