Preheat oven to 375°Butter a 12-cup regular size muffin pan.
In a medium mixing bowl, add the cornmeal, flour, sugar, baking powder, baking soda and salt, whisk together.
In a small bowl, add eggs, butter and buttermilk, beat to combine. Pour the liquid mixture into the mixing bowl containing the dry ingredients. Fold with a spatula until thoroughly mixed.
Divide the batter equally into the 12 muffin cup cavities.
Bake for 20 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and let the pan cool for 5 minutes.
Loosen the side of each cornbread from the muffin pan with a butter knife, flip the pan over and they should all pop out easily.