📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures even baking. Don't skip this step!
2. In a large mixing bowl, whisk together the dry ingredients: 1 1/2 cups yellow cornmeal, 1 cup all-purpose flour, 1/2 cup granulated sugar, 4 teaspoons baking powder, and 1 teaspoon salt. Make sure everything's evenly distributed—no pockets of baking powder!
3. In a separate bowl, whisk together the wet ingredients: 1 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1/4 cup melted unsalted butter. I prefer unsalted butter for better flavor control.
4. Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cornbread.
5. Pour the batter into the prepared baking pan and spread evenly. This ensures even baking and browning.
6. Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. Start checking at 20 minutes; ovens vary!
7. Let the cornbread cool in the pan for a few minutes before slicing and serving. It will become crumbly as it cools. Patience, young padawan!
8. Serve warm and enjoy. It's amazing on its own, but it pairs really well with chili, soups, stews, or even some honey butter... yum!