Is it really the best? Yes.

When you see "best" in any recipe - you have to raise an eyebrow. Really? Is it the best? This recipe has four votes for best in my house. I opted to give this a try since I was making a new recipe for dinner too. Why not try everything new right? This came together very quickly and easily with ingredients I already had in the house. I tossed it in the oven while our casserole was baking and it baked up beautifully. It was fluffy and not dry at all. I used a glass dish and needed to bake it about 10 minutes longer, also it shared the oven with something else so that could have had an impact on it as well. This is a recipe I will for sure save, without a doubt. This bakes in a 9 x 9 dish, but I bet you could increase the recipe by a half and make a 9 x 13 of fluffy amazing corn bread. This recipe earned its "best" title!

The Best Cornbread
½ cup (85 g) cornmeal
1 ½ cups (213 g) flour
⅔ cup (141 g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup oil
3 tablespoons (42 g) butter, melted
2 large eggs, beaten
1 ¼ cups milk

Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan.
For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. (I used a glass dish and needed to bake 10 minutes longer.)