The Best Cornbread, Ever

Makes one 9-inch loaf

The original recipe called for baking this in an 8-inch square pan. I decided to use one of my loaf pans from Paris. Keep that in mind when it comes to the baking time if you decide to use a different pan size, too.

3/4 cup (117 grams) cornmeal, white or yellow

1 cup (150 grams) flour

1 tablespoon (15 grams) baking powder

3/4 teaspoon (3 grams) kosher salt (I used Diamond Crystal)

1/3 cup (66 grams) granulated natural cane sugar

1 cup (237 ml) milk, whole or 2%

1 egg

2 tablespoons (28 grams) butter, melted

Preheat the oven to 425F. Line a 9-inch by 3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides of the pan.

Add the cornmeal, flour, sugar, baking powder, and salt to a deep bowl. Whisk to combine.

Add the milk, egg, and melted butter to a measuring cup or small bowl. Beat with a fork until well mixed. Pour the milk mixture over the cornmeal mixture. Stir with a fork until just mixed, and there are no visible signs of flour.

Scrape the batter into the prepared pan. Bake for 20 minutes, until lightly golden on top (if using white cornmeal, it’ll be barely golden), and the cornbread springs back when tapped with your finger. Let cool for at least 20 minutes before cutting. Wrap any uneaten cornbread in a clean piece of parchment paper, and store at room temperature for up to two days.