Preheat oven to 350F (175C) and line an 8x8 metal pan with parchment paper or lightly grease and flour. Set aside.
Combine the melted butter and canola oil in a large bowl and stir well.
¼ cup unsalted butter, ¼ cup neutral cooking oil
Add sugars and stir until combined.
⅓ cup light brown sugar, 2 ½ Tablespoons granulated sugar
Add eggs and buttermilk and stir well
2 large eggs, ⅔ cup buttermilk
In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
1 cups all-purpose flour, ¾ cup cornmeal, 2 teaspoons baking powder, ½ teaspoon salt
Add dry ingredients to wet and stir until just combined.
Spread into prepared pan and bake on 350F (175C) for 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Video
Notes
Storing
Buttermilk cornbread is best enjoyed warm and fresh, but will keep up to two days in an airtight container at room temperature.