In a bowl, mix flour, cornmeal, sugar, baking soda, and salt.
With a fork, beat buttermilk and eggs to blend. Add egg mixture to dry ingredients; mix just to moisten. Pour into an 8-inch square or 9-inch-wide round nonstick cake pan.
Bake in a 400° oven until bread springs back when gently pressed in center, 20 to 22 minutes. Cut into squares or wedges. Serve warm.
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