Preheat oven to 350 degrees Fahrenheit. Grease a 9x13 baking dish.

Prepare the buttermilk by adding 2 tablespoons of white vinegar to a 2-cup measuring cup and then fill the rest up with milk until it reaches 2 total cups. Let sit while you're preparing the dry ingredients. Skip this step if you have store bought buttermilk.

Add the dry ingredients (cornmeal, flour, sugar, baking powder, baking soda, and salt) to a large mixing bowl. Whisk the ingredients together.

 Add the buttermilk, whisked eggs, and olive oil to the mixing bowl and mix ingredients together using a wooden spoon or spatula until just combined. Make sure not to overmix the batter.

Fold the ingredients into the prepared baking dish.

Place in the middle rack of the preheated oven for 35-40 minutes. Stick a toothpick in the center of the cornbread to ensure there is no more uncooked batter in the bread. 

Allow the cornbread to cool for 5-10 minutes before cutting up and serving. Serve with a pad of butter on top for added flavor.