1 tablespoon vegetable oil
1 cup plain yellow cornmeal (not cornbread or meal mix)
1 cup flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
2 tablespoons butter, melted
1 1/4 cups milk
Coat a 9-inch cast-iron skillet (see Note) with oil, covering bottom and sides well. Place skillet in cold oven and preheat oven to 400 F.
In a medium bowl, mix cornmeal, flour, sugar, salt and baking powder. Set aside. In a separate bowl, whisk together eggs, butter and milk.
When oven is preheated, carefully remove the skillet and set aside. Pour wet ingredients into dry and stir just until mixed, 15 to 20 strokes.
Pour batter into hot skillet; smooth top and carefully place in oven. Bake 25 minutes or until cornbread is lightly golden and springs back when touched. Slice and serve.
Makes 8 servings.
Note: An 8×8-inch metal or glass baking pan may be substituted but will not provide the same great crust a cast-iron skillet will.