Ingredients:
1 1/3 cup all-purpose flour
2/3 cup cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted (plus extra for the pan if making skillet cornbread)
1 1/4 cup milk
1/4 cup oil
2 large eggs
Directions:
Preheat the oven to 350 degrees, mist a 9×13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
Pour the liquid ingredients into the dry and stir together until combined.
Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
Cool for about 20 minutes, then cut into slices and serve.
Recipe and photo provided courtesy of Thrifty Mama.