Preheat oven to 425 degrees. Prep an 8-inch square baking pan with a heavy spray of PAM.
Microwave 1/4 cup (1/2 stick) butter until just melted. About 20-30 seconds.
Combine in a mixing bowl: butter, one egg, and 1 cup milk. Whisk to combine.
Add one cup cornmeal, one cup flour, two tablespoon sugar, four teaspoon baking powder and 1/2 teaspoon salt. Mix until flour and corn meal is all moist. Do not over mix.
Spread into prepared baking pan.
Bake until toothpick comes out clean. About 18-20 minutes.
Use yellow or white cornmeal.
The baking powder should be alunimun free.
I suggest 8-inch square or 9-inch round baking pan but other sizes can be used. See discussion in post.
Bake until toothpick comes out clean.
To store, wrap with plastic wrap or foil. Good at room temperature for 1-2 days, refrigerated for up to 7 days and frozen for 2-3 months.
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