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Preheat the oven to 375°F. Lightly grease a 9" square or round pan (a cast-iron skillet will work fine, too), shallow 1 1/2 quart casserole dish, or 12 muffin cups.
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Weigh your flour and cornmeal; or measure each by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
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In another bowl or large measuring cup, whisk together the milk, melted butter, vegetable oil, and egg.
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Pour the liquid all at once into the flour mixture, stirring quickly and gently until just combined. Don't over mix: stir the batter just enough to bring it together and evenly moisten the ingredients.
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Spread the batter into the prepared pan, or scoop into the muffin tin.
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Bake the bread for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester or paring knife inserted in the center comes out clean.
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Remove the bread from the oven and cool it on a rack for 5 minutes before cutting; serve warm.
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Store any leftovers, well wrapped, at cool room temperature for a few days; freeze for longer storage.