Preheat the oven to 350°F, and lightly spray an 8x8-inch baking pan with cooking spray.
Place the butter into the pan, and transfer it to the oven long enough to melt the butter. Usually this takes 4 to 5 minutes.
½ cup unsalted butter
Meanwhile, whisk together the flour, cornmeal, baking powder, and salt in a large mixing bowl.
1 ½ cups all-purpose flour, 1 cup cornmeal, 1 tablespoon baking powder, 1 teaspoon kosher salt
Pour in the milk, buttermilk, egg, and melted butter from the pan. Stir until the ingredients are well combined. The batter should be wet and have a fluffy texture.
1 cup whole milk, ½ cup buttermilk, 1 large egg
Transfer the batter to the hot baking pan, and bake for 35 to 45 minutes or until the top is lightly browned and a toothpick inserted into the center comes out clean.
Serve warm with butter and your favorite entree. See post for tips and storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of cornbread. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.