1. Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or an 8×8-inch baking dish in the oven with the neutral oil or bacon drippings so the pan and fat heat together.

2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.

3. In a separate bowl or large measuring cup, whisk the buttermilk, eggs, and melted butter until smooth and fully blended.

4. Pour the buttermilk mixture into the dry ingredients and gently stir just until no dry streaks remain. Do not overmix; a few small lumps are fine.

5. Carefully remove the hot skillet or baking dish from the oven and swirl the hot oil or drippings to coat the bottom and sides.

6. Immediately pour the batter into the hot pan, spreading it gently into an even layer. You should hear a light sizzle around the edges.

7. Return the pan to the oven and bake for 20–25 minutes, or until the top is deep golden, the edges pull slightly from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Let the cornbread cool in the pan for about 10 minutes, then slice into squares or wedges and serve warm with butter, honey, or your favorite toppings.