1 ¼cupsmilk,buttermilk (see recipe intro), or plain yogurt
Instructions
Preheat the oven to 375°F.
Put the butter in a medium-size ovenproof skillet (preferably cast-iron) or an 8-inch-square or round baking pan and place it in the oven to heat until the pan is hot and the butter is melted, about 4 minutes.
Meanwhile, combine the cornmeal, flour, baking powder, salt, and sugar in a large bowl. In a smaller bowl, mix the egg and milk together. Pour the melted butter from the pan into the egg and milk mixture and whisk to combine (but don’t wipe out the excess melted butter in the pan).
Stir the milk mixture into the dry ingredients, stirring just until they are barely combined. Scrape the batter into the pan that you used to melt the butter, and spread it evenly.
Bake the cornbread until the top is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the cornbread hot, warm, or at room temperature.
Notes
You do not need any special equipment for this; you can bake it in any ovenproof skillet or an 8-inch baking pan, square or round. But, if you need one single reason to buy a cast-iron pan or to take the one you have out of retirement, this would be it. What a beautiful crust you’ll get; you’ll see. An enameled cast iron pan is also great.
The cornbread can be made ahead and kept, well wrapped, at room temperature for up to 2 days. Toasting one- or two-day-old cornbread will help perk it up, improve the texture, and bring out the corn flavor.
After that, it will dry out a bit, but it will be perfect for Cornbread and Mushroom Stuffing or Dressing, so don't even think about tossing it (even if it's not Thanksgiving).
You can also wrap it very well in plastic wrap, slide it into a freezer-proof zipper-top bag, press out any excess air, and freeze it. If you are planning to freeze it, do that as soon as it has cooled completely. Thaw on the counter, still well wrapped.