Ingredients:
113 grams(½ cup) unsalted butter, melted
30 grams(2 tablespoons) neutral oil (like canola or vegetable)
27 grams(2 tablespoons) brown sugar
56 grams(1 large) egg, at room temperature
138 grams(1 cup) yellow cornmeal
120 grams(1 cup) all-purpose flour
6 grams(1 ½ teaspoons) baking powder
4 grams(1 teaspoon) fine sea salt
230 grams(1 cup) buttermilk, at room temperature
Directions:
Preheat the oven to 400°F/205°C with the oven rack in the center. Lightly grease an 8×8-inch pan with nonstick spray.
In a medium bowl, whisk the melted butter and oil together to combine. Add the egg and brown sugar (if using), and whisk well to combine.
In a medium bowl, whisk the cornmeal, flour, baking powder, and salt until well combined.
Add half of this mixture to the bowl with the butter/oil and mix with a silicone spatula to combine. Add half of the buttermilk, mixing with the spatula to incorporate. Repeat this process, adding the remaining flour and buttermilk and mixing just until the ingredients are uniformly combined.
Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
Cool at least 15 minutes before slicing to serve warm, or cool completely and serve at room temperature.