A quick homemade "turns out everytime" cornbread . Great with butter and honey for a aweet treat or with homemade chili.
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
1/2 teaspoon salt
1 -3/4 teaspoons baking powder
3 tablespoons melted butter
1 large egg
1/2 cup milk
Lightly butter a 6-inch round cake pan or 8 in cast iron skillet and set aside.
Preheat oven to 400 degrees
In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
Make a well in the center of your dry ingredients and add your butter, milk, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top begins to turn a golden brown. Check for doneness by inserting a toothpick or cake tester into the center and it comes out clean.
Serve warm with honey and butter or equaly as good served plain.