Set oven to 400 degrees and grease an 8-inch cast iron skillet or cake pan, if skillet is not available.
In a medium bowl, whisk the first 5 ingredients together.
1/2 cup all-purpose unbleached flour
1/2 cup medium grind cornmeal
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
Make a well in the center and add milk, egg and melted butter. With a rubber spatula, gently combine until just mixed.
1/2 cup milk of choice
1 medium egg
3 tablespoons butter
Fold in any or all of the optional ingredients and pour into skillet or cake pan. Tip: adding any or all of these will absolutely enhance flavor!
1 handful frozen corn (optional)
1/4 cup cheddar cheese (optional)
1/2 jalapeño (optional)
Bake 25 minutes until top is golden brown and toothpick comes out clean. Allow to cool a few minutes then slice and enjoy.
RECIPE NOTES
Nutritional facts: calculation not including optional ingredients.
Cooking tip: To preserve freshness and longevity, store cornmeal in an airtight container in the freezer. It should keep 2 years this way.
2% milk was used to test this recipe.
Optional ingredients: Add 2 tablespoons of the pickling liquid brine from a jar of sliced jalapeños and reduce milk by 2 tablespoons. Add 1/4 cup of shredded sharp cheddar cheese.