Preheat your oven to 200°C (400°F). Grease and flour a 23cm (9-inch) square baking pan or an 23cm (9-inch) cast-iron skillet. Ensure the entire surface is coated to prevent sticking.

In a large mixing bowl, whisk together the dry ingredients: 200g (1 ¾ cups) yellow cornmeal, 150g (1 ¼ cups) all-purpose flour, 75g (⅓ cup) granulated sugar, 10g (2 tsp) baking powder, and 3g (½ tsp) salt. Whisk thoroughly to ensure the baking powder and salt are evenly distributed, which is crucial for consistent leavening.

In a separate medium bowl, whisk together the wet ingredients: 2 large eggs, 240ml (1 cup) whole milk, and 115g (½ cup) melted unsalted butter. Whisk until well combined and slightly frothy.

Pour the wet ingredients into the bowl with the dry ingredients. Stir with a whisk or wooden spoon until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten in the flour, resulting in a tougher cornbread.

Pour the batter evenly into the prepared baking pan or skillet. The batter should be thick but pourable. If using a cast-iron skillet, you can heat it slightly before adding the butter for an extra crispy bottom, but ensure the butter doesn't burn.

Bake in the preheated oven at 200°C (400°F) for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. The edges should be pulling away slightly from the sides of the pan.

Remove the cornbread from the oven and let it cool in the pan for at least 10-15 minutes before slicing. This allows the cornbread to set properly, making it easier to cut and serve.

Slice the cornbread into 9 squares (approximately 7.5cm x 7.5cm or 3x3 inches) and serve warm. It's delicious on its own or with a dollop of butter.