Cornbread

Ingredients

113 g (1 stick) unsalted butter, melted and cooled to warm
1 Tbsp unsalted butter at room temp for buttering the pan
426 g unbleached all-purpose flour
250 g granulated sugar
125 g whole grain cornmeal (fine or medium)
17 g salt (2 Tbsp Diamond Crystal Kosher or 1 Tbsp table salt)
24 g (2 Tbsp) baking powder
4 large eggs (200 g without shell), either room temp or from the fridge
70 g refined oil (like grapeseed)
610 g (2.5 c) whole milk warmed up to about 80F/27C (90F/33C if your eggs are cold)
1 Tbsp unsalted butter for buttering the top of the bread

Preheat the oven to 325F/160C if you have a convection fan (350F/180C if you don’t) with a rack in the middle. Butter a 12 inch (30cm) cast iron pan or a rectangular metal 13x9x2 inch (33x23x5cm) pan.
In a large bowl, combine the flour, sugar, cornmeal, salt, and baking powder. Whisk together for about a minute.
In a separate medium bowl, whisk the eggs. Once the eggs are homogenous, whisk in the oil and milk.
Make a well inside the flour mixture and pour in the wet ingredients, except for the butter. Moving your whisk from the edge to the center of the bowl, slowly mix the batter. Periodically shake the excess flour out of the whisk. When the dry ingredients are completely moistened, but still very lumpy, add in the melted butter. Continue the stirring until fully incorporated and no longer lumpy.
Pour the batter into the buttered pan and bake until a knife or skewer comes out clean, about 50 min. Rub with about 1 Tbsp butter. Cool for an hour or until warm and serve. Leftovers can be toasted in butter in a skillet over medium heat.