Ingredients:

  • 1 cup (120g) all-purpose flour, plus more for dusting pan
  • 1 cup (130g) yellow cornmeal, preferably stone-ground
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 1 cup (240ml) milk
  • 1/4 cup (60ml) vegetable oil, plus more for greasing pan

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet (or baking pan) generously with vegetable oil and dust lightly with flour.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the egg, milk, and vegetable oil.
  4. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; a few lumps are okay.
  5. Pour the batter into the prepared skillet or baking pan.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean and the cornbread is golden brown.
  7. Let cool slightly before slicing and serving.