Preheat the oven to 350 degrees. Measure out and place a generous 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven. The butter will melt and brown, and the pan gets searing hot.

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

In a small bowl or large liquid measuring cup, Whisk the melted butter, milk, oil, and eggs together.

Pour the liquid ingredients into the dry and stir together until combined.

Transfer the batter to the prepared frying pan. When the batter goes in it gets really crispy on the bottom and around the sides. Bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread (this should come out clean or with a few moist crumbs).

Cool for about 20 minutes, then cut into slices and serve.

These are the several types of pans you could use if you do not have a cast iron skillet You could use 9×13-inch pan (spray with a liquid oil before putting batter in) and when cooked cut into squares.

Different sized pans may require different bake times, so keep an eye on things and when it looks fluffy and a little golden around the edges, give it the toothpick test.

Mini muffin baked up nicely in 12 minutes at 350 degrees F.