Cornbread

Cornbread

Ingredients:
1 3/4 cups (206g) All-Purpose Flour
1 cup (156g) cornmeal
1/4 cup (50g) sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 3/4 teaspoon salt, to taste
1 1/4 cups (283g) lukewarm milk
4 tablespoons (57g) unsalted butter, melted and cooled
1/4 cup (50g) vegetable oil
1 large egg

Directions:
Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.

Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.

Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.

Bake at 375*F  20 to 25 minutes.