unsalted butter, softened, or nonstick cooking spray, for pan

1½         cups yellow cornmeal

1½         cups unbleached, all-purpose flour

12           tablespoons (1½ sticks) unsalted butter, softened

3             tablespoons granulated sugar

1½         teaspoons baking powder

½           teaspoon baking soda

¾           teaspoon kosher salt

2             cups buttermilk

2             large eggs

Preheat oven to 425°F. Grease a 9-inch round or square baking pan with the softened butter or nonstick cooking spray; reserve.

Put the cornmeal and flour into the blender jar. Select Speed 3 and press Start. Blend to fully combine, about 10 seconds. Transfer the mixture to a large mixing bowl; reserve.

Put the butter, sugar, baking powder, baking soda and salt in the blender jar. Mix on Speed 4 until creamy, about 10 seconds.

Add buttermilk and eggs and pulse on Speed 4 to just incorporate, about 5 pulses. Scrape down and pulse a few more times, if necessary.

Transfer to the bowl of dry ingredients. Stir until just combined – it is important not to overmix or the cornbread will be tough and dry.

Pour the batter into the prepared pan and bake in the preheated oven until golden brown, about 20 to 25 minutes.

Transfer pan to a wire rack to cool slightly before serving.