Directions

1. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
2. In another bowl, beat the egg and then whisk in the milk and melted butter.
3. Combine wet ingredients with dry ingredients, stirring until just blended; do not overmix.
4. Heat a lightly oiled griddle or frying pan over medium heat.
5. Pour 1/4 cup of batter for each pancake onto the griddle.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook the other side until golden brown, about 2 more minutes.
8. Serve hot with butter, syrup, or preserves as desired.