Homemade Cornbread

<p>Heat oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with cooking spray.</p>

<p>In a large bowl, beat the melted butter, milk, and egg with a wire whisk or fork until well mixed.</p>

<p>Add the cornmeal, flour, sugar, baking powder, and salt all at once. Using a spoon, stir just until the flour is moistened—the batter will be lumpy. Don’t overmix; it shouldn’t be smooth. Overmixing can make the cornbread tough instead of tender.</p>

<p>Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.</p>

<p>Place the pan in the oven on the middle rack. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. The crispy sides of the cornbread will also pull away from the edges of the pan.</p>

<p>Remove from oven to the cooling rack. Let cool 10 to 15 minutes before cutting. Serve warm with butter and honey.</p>