In a large mixing bowl, mix together 1 cup flour, 1 cup cornmeal, ½ tsp baking soda, 1 ½ tsp baking powder, 1 tbsp sugar, and 1 tsp salt.

In a smaller bowl, whisk together 2 eggs, 2 cups buttermilk, and 4 tbsp vegetable oil.

Add the liquid to the dry ingredients and fold till well-blended.

Pour into a non-stick square pan (20-22cm square) and bake in the oven at 200c for 20 – 25 minutes.

Note: A half-quantity measure in the same-sized pan works great too, but decrease the baking time to 15 minutes. You can also use a muffin pan to make individual cornbread muffins.