- 3 tablespoons unsalted butter
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 large egg
- Preheat oven to 425°F and grease an 8-inch square baking pan.
- Melt butter and cool. Into a bowl sift together cornmeal, flour, baking powder, and salt. In a small bowl whisk together butter, milk, and egg, and stir into cornmeal mixture until just combined.
- Pour batter into baking pan and bake in middle of oven until pale golden and a tester comes out clean, about 20 minutes. Cool corn bread in pan on a rack 5 minutes. Invert corn bread onto rack and cool completely.