This cornbread is so delicious and buttery I can eat it alone with nothing but a glass of milk. I'm not sure where I found the recipe but I've had it written down for a quite some time. I made it several times for my husbands family in Morocco and they loved it just as much as I do. Baking in a cast iron skillet is the best but as you can see in my picture any pan will work. I used a (non plastic handle) frying pan and it still turned out amazing and golden.
1/2 cup butter
1 1/4 cup yellow cornmeal
3/4 cup flour (white all purpose)
1/4 to 1/2 cup granulated sugar
4 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk
1/4 cup milk
1/2 cup vegetable oil (I like to use olive oil)
Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven.
Place butter into a large, heavy ovenproof frying pan or a cast-iron skillet in the oven until the butter is melted. NOTE: Heating the butter in the skillet until it's hot and melted before adding the batter guarantees a desirable crispness on the outer edges of the bread. While pan is heating and the butter is melting, prepare your cornbread batter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, and vegetable oil until well-blended. Pour into the hot, buttery skillet (batter will sizzle), return to the oven, and bake for 20 to 25 minutes until golden brown and a toothpick inserted into the center will come out clean. Remove from oven and let cool on a wire rack for approximately 5 minutes. Invert cornbread onto a large plate and cut into wedges