¼ cup butter
1 cup white or yellow cornmeal
1 cup all purpose flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
1 cup milk or buttermilk
¼ cup vegetable oil
Preheat oven to 425 degrees F.
Place the butter into a 10-inch heavy bottom ovenproof frying pan or cast iron skillet and heat in the oven until butter is melted.
Note-Heating the butter in the skillet until it’s hot and melted before adding the batter guarantees a desirable crispness on the outer edges of the bread.
While the pan is heating and the butter is melting, prepare your cornbread batter.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, salt, buttermilk and egg until well blended. Use a wire whisk to blend. Add the oil and whisk until blended in.
Pour batter into the HOT and buttery skillet (batter will sizzle), return to the oven and bake for 20-25 minutes until bread is golden brown and a toothpick or cake tester inserted into the center will come out clean.
Remove from the oven and let cool on a wire rack for approximately 5 minutes.
Invert cornbread onto a large plate and cut into wedges or squares.