Preheat the oven to 400 F. Spray an 8 x 8 square pan with nonstick cooking spray. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a smaller bowl, combine the buttermilk, molasses, melted butter, and eggs.
Stir the wet mixture into the dry mixture with a fork just until combined. Pour in the prepared pan and bake for 20 to 24 minutes, or until a toothpick or a wooden skewer inserted in the middle comes out just barely clean.
Cool in the pan on a wire rack until warm or room temperature.
Notes
StorageMolasses cornbread will last for 3 days at room temperature. It will dry out a bit, and you can bring up the flavor and improve the texture by toasting the bread in a toaster or oven for a few minutes.Molasses Cornbread Tips
Don't overmix the dry ingredients and the wet; stir just until barely blended.
If you want a sweeter cornbread, you can increase the amount of sugar to ¼ cup.