Preheat oven to 425°F (218° C)

Heat a cast-iron skillet (I use a 10.25-inch skillet) on medium. Add butter or olive oil drizzles to the bottom of the skillet. Let it get hot but not boiling. This 10.25 cast-iron skillet) on medium. Add butter or olive oil drizzles to the bottom of the skillet. Let it get hot but not boiling. Why? Doing this will help preheat your skillet and give your cornbread a crispy golden crust.

While the oven and skillet heat up, whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl.

Whisk the buttermilk and egg together in a separate bowl until well combined. Stir in cooking oil or butter.

Pour wet ingredients into the dry ingredients and mix until combined (do not overmix).

Carefully remove the hot skillet from the stovetop, swirling around the heated oil or butter to coat the bottom of your skillet. Butter gives it a much better taste, but if you are health-conscious, you may prefer olive oil.

Pour batter into the heated skillet--it should sizzle. This creates a crispy golden crust.

Bake for 20-25 minutes until the top is golden brown, and a toothpick inserted into the center comes clean.

Let it cool for a few minutes before slicing. Serve warm with butter or honey or as a side dish to soups, stews, chili, or Brunswick stew.