In a large bowl, whisk together the cornmeal and salt

In a large measuring jug or a bowl, whisk together the buttermilk, sugar, melted unsalted butter, and two eggs till well blended

Pour the wet ingredients into the cornmeal and gently blend the two together, do not over-mix. Cover and set the batter aside to soak for 30 minutes

Preheat the oven to 350F (180C) and butter an 8-inch (20cm) square baking pan

In a small bowl, whisk the all-purpose flour, baking powder, and baking soda together. Add this to the soaked cornmeal mixture and using the cut and fold method, incorporate all the ingredients together till well blended

Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until golden brown on the edges and a toothpick inserted in the center comes out clean

Allow the cornbread to cool for about 5 minutes in the baking pan, then take it out and place it on a wire rack to cool for another 5-10 minutes before cutting into desired serving portions

Enjoy with your favourite barbeque or just with honey and jam