Preheat oven to 400° F. Lightly grease a 9x9" or 8x8" baking pan and set aside.
Combine the flour, cornmeal, sugar, salt and baking powder in a large bowl and whisk to combine.
In a separate bowl whisk together the butter, buttermilk and eggs. Pour the wet ingredients into the dry and stir, just until combined. Pour mixture into prepared pan and bake for 20 to 25 minutes, until center is cooked (toothpick inserted in center comes out clean).
Let cool slightly before slicing and enjoying.
Wrap cornbread tightly and store on countertop for up to 1 week. Buttermilk: Buttermilk is necessary for this recipe. If you do not have any, you can make your own by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then add enough whole milk to make 1 cup total. Stir and let sit for 5 minutes before using. Read more about it here.