1 Cup Head Old Fashioned Stone Ground Yellow Cornmeal
1 Cup All-Purpose Flour
1/4 Cup Sugar
1 Tablespoon Baking Powder
1 Teaspoon Salt
1/4 Cup Vegetable or Canola Oil plus 1 Tablespoon
1 Cup Whole Milk
1 Large Egg
Preheat the oven to 425°. Once preheated, swirl one tablespoon of the oil around your baking dish and heat it in the oven for at least 10 minutes. My grandma always cooked her cornbread in a cast-iron skillet, but a Pyrex dish works just fine—it just needs to be hot!
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a liquid measuring cup, beat the egg then add the milk and 1/4 cup of vegetable oil. Using a mixer or hand beater, slowly pour in batches of the liquid and incorporate it until all of it is used.
Remove the preheated baking dish and add the cornbread batter to the hot dish. Use a spatula or butter knife to smooth the top of the batter. Cook for 20 to 25 minutes until golden brown. Remove the cornbread from the oven, and immediately remove it from the baking dish. Allow it to cool on a wire rack.
Enjoy the cornbread with butter, honey, and/or jam.