1-3/4 cups stone-ground cornmeal
3/4 cup all purpose flour
1 tsp. salt
2 tsp. baking powder
1-1/2 cups whole milk
1 large egg
4 tbsp. melted butter or margarine
1 - 2 tsp. vegetable oil for pan or skillet
Heat oven to 425ºF (220ºC). Put a sturdy 8 or 9" cast-iron skillet or square baking pan in oven. In a medium bowl, combine cornmeal, flour, salt and baking powder. Whisk to combine. In a large glass measuring cup or a bowl, whisk 1-1/2 cups milk with egg and melted butter. Stir into dry mixture until blended. Carefully remove hot pan from oven, swirl 1 - 2 tsp. vegetable oil around in it until bottom is coated. Spread batter in pan, bake cornbread 22 - 25 minutes, until lightly browned. Makes 8 servings.
Refrigerate leftovers, if too much for one meal.