If fluffy cornbread and rich pancakes had a baby, this would be it.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt.
In another bowl, beat the eggs and then stir in the milk and melted butter. Pour this mixture into the dry ingredients and mix just until combined. Avoid overmixing.
Cook for 3 to 4 minutes until bubbles form on the surface and the edges start to look dry. Flip and cook for an additional 2 to 3 minutes until golden brown