Make this for our Cornbread, Wild Mushroom, and Pecan Stuffing.
Preheat oven to 425 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Set aside.
Whisk milk and egg in a small bowl. Pour into flour mixture, and stir until just combined (do not overmix; the batter should be lumpy).
Pour batter into prepared pan. Bake until top is golden brown and a cake tester inserted into center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.
Cornbread can be stored, wrapped in plastic, up to 1 day.