First, gather the ingredients and preheat the oven to 400°F and position a rack in the middle of the oven. Place a 9-inch cast iron skillet in the oven and allow it to heat up for about 7-8 minutes.
Next, in a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt with a blending whisk.
Make a well in the center of the dry ingredient mixture and pour in the vegetable oil.
Then, crack the large egg into the center of the well.
Next, pour the whole milk into the same well.
Mix the ingredients together until completely combined, still using the silicone spatula or blending whisk.
Then, use some oven mitts to carefully remove your hot skillet from the oven. Immediately brush the hot skillet with butter or vegetable shortening, using a silicone brush, and then pour the batter into the hot skillet.
Return the skillet to the oven and bake the cornbread for about 20-25 minutes, or until the top begins to brown and a toothpick inserted in the center comes out clean. Allow it to cool for about 10 minutes before cutting into.
Finally, brush the cornbread with melted butter or serve drizzled with honey. Or both, if you want!