1 c. milk
1/4 c. butter, melted
1 large egg
1 1/4 c. corn meal
1 c. all-purpose flour
1/2 c. sugar
1 T. baking powder
1/2 t. salt

Heat oven to 400. Grease bottom and sides of 8″ square (or 9″ round) pan. Beat wet ingredients. Stir in remaining ingredients all at once just until flour is moistened. Pour into pan. Bake 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

** Note: I used a smaller pan to make thicker cornbread. It was moist and sweet and buttery and HEAVENLY! LOL!