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Preheat the oven to 425°F. Lightly grease a 9-inch round cake pan or cast-iron skillet.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter, and eggs.
When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes.
Once the pan has been in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the milk mixture into the flour mixture, and whisk together just until combined. Remove the hot pan from the oven and Immediately pour in the batter. (The batter should sizzle!)
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crisp crust, remove the cornbread after 5 minutes and let cool on a wire rack.