Preheat oven to 400°. Pour the oil into an 8-inch cast-iron skillet and place it in the oven to heat.
In a large bowl, whisk together cornmeal, flour, sugar, and baking soda.
In a medium bowl, whisk together the buttermilk, melted butter, and eggs until well blended.
Stir together the wet ingredients with the dry ingredients. The mixture will be somewhat thick.
Carefully remove the skillet from the oven and add the batter to the skillet.
Immediately return the skillet to the oven and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven.
Cover the skillet with a plate and flip the cornbread onto the plate. Cut into wedges.
Serve warm or allow to cool and wrap in plastic wrap before placing in a freezer bag and freezing until needed.
It’s so nice to have a few of these in the freezer so that you always have it ready to serve as a side dish for your weeknight meal or holiday dinner such as Thanksgiving. If you want to get creative, you can even use this recipe to create cornbread stuffing.