Unsweetened Cornbread

Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet with butter or oil.

Whisk together cornmeal, flour, baking powder, and salt in a large mixing bowl until evenly combined.

Crack the egg into a separate bowl and beat lightly, then add the milk and stir until combined.

Pour the wet ingredients into the dry ingredients and stir just until the batter comes together; do not overmix as lumps are acceptable.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 20 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove from oven and let cool in the pan for 5 minutes before turning out onto a wire rack or cutting into squares and serving warm.