Simple, not too sweet, not too crumbly, not too dense. It's the Goldilocks of cornbread! Just right (if I do say so myself).
6 Tablespoons unsalted butter, melted - plus more for greasing the baking dish
1 ½ cups flour
1 cup coarse cornmeal
4 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons coarse salt (or half if using table salt)
1 ½ cups milk (preferably whole)
1. Preheat the oven to 375 degrees with the rack in the middle position. Grease a 2-quart baking dish well with butter.
2. Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl.
3. In a separate bowl, whisk the eggs to blend well. Stir the milk in the milk. Pour these wet ingredients into the bowl with the dry ingredients, using a rubber spatula to blend well. Stir in the melted butter, combining evenly.
4. Pour the batter into the baking dish, put the baking dish on a rimmed baking sheet and slide it into the oven. Bake for 25-35 minutes, until the top is golden brown. Test for doneness by inserting a knife down through the middle of the cornbread. If no batter clings to the knife as it comes out, the cornbread is done.
5. Cool on a rack for about 5 minutes, then serve.