White House Cornbread

For nine servings (an 8x8-inch cornbread), you'll need:

• 1 cup all-purpose flour

• 1/2 cup yellow cornmeal (finely ground)

• 1/2 cup white cornmeal (finely ground)

• 4 teaspoons baking powder

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 large egg

• 1 cup milk

• 1/2 cup unsalted butter, melted, plus more for the pan

In a large bowl, whisk together the flour, cornmeals, baking powder, sugar, and salt.

In a medium bowl, lightly whisk the egg. Heat the milk in a small pan over low heat for three to four minutes, or in the microwave for about 40 seconds, until it is warm to the touch. Do not let it get too hot, or it will cook the egg. Whisk the warm milk into the egg, then whisk in the melted butter until smooth.

Pour the wet ingredients over the dry ingredients and whisk until smooth. 

Butter an 8x8-inch baking pan. Scrape the batter into the buttered pan, smooth the top, and let it rest for 15 minutes. Meanwhile, preheat the oven to 425°F with a rack set on the bottom third.

Bake the cornbread for about 20 minutes, or until golden on top, and a toothpick inserted in the center of the pan comes out clean. Set the pan on a wire rack and cool for 10 minutes before serving warm, with butter, of course.