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1
Preheat the oven to 425°F. Prepare a 9-inch cast iron skillet or cake pan.
2
Whisk together the dry ingredients in a large bowl: cornmeal, flour, sugar, salt, and baking powder until well combined.
3
Place the baking pan in the preheated oven with 1 tablespoon of oil and let it heat for about 5 minutes until very hot. This creates the crispy crust.
4
In a separate bowl, whisk together the warm milk, melted butter, and room-temperature egg until well blended.
5
Make a well in the center of the dry mixture, pour in the wet ingredients, and whisk until just combined without overmixing.
6
Carefully remove the hot pan from the oven and immediately pour the batter in. You should hear a sizzle.
7
Return to the oven and bake for 20 to 25 minutes until the center is set. Test with a skewer to ensure it is done.
8
Remove the cornbread from the oven and immediately turn it out of the pan to release steam and maintain the crispy top. Let cool slightly, slice, top with butter, and serve.
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