First, turn your oven to 400°F (200°C). Let it get nice and hot while you prep. Grease your baking pan with butter or non-stick spray. A hot oven ensures a good rise for the bread.

In a large bowl, whisk the flour, cornmeal, sugar, and baking powder. Add the salt and stir well. Make sure there are no large clumps of flour. This ensures an even texture later.

In a separate medium bowl, whisk the milk and the egg together. Slowly pour in the melted butter while whisking. Ensure the butter is not too hot. You do not want to cook the egg.

Make a small hole in the center of the dry ingredients. Pour the milk mixture into the dry bowl. Stir gently until just combined. Stop mixing as soon as the flour disappears.

Transfer the thick batter into your prepared baking pan. Use a spatula to spread it evenly to the corners. Smooth the top so it bakes flat. It should look golden and beautiful.

Place the pan on the center rack of the oven. Bake for 20 to 25 minutes. The edges should pull away from the sides. The top should look light golden brown.

Insert a toothpick into the center of the cornbread. If it comes out clean, the bread is done. If it has wet batter, bake for 3 more minutes. Do not overbake it.

Let the cornbread sit in the pan for 10 minutes. This helps it set so it does not crumble. Slice it into squares or wedges. Serve it warm with extra butter or honey.