A Very Old Cornbread Recipe

This backbone of this cornbread recipe literally dates back to the late 1700's, I've made some modifications to it over the years since I found it but not many.

2 cups cornmeal
1 cup whole wheat flour
1 cup buttermilk
1 cup milk
1 large egg, beaten
1/2 cup butter, melted
1/8 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

If you prefer a sweet cornbread you can also add 1/2 cup molasses and 1/2 cup sugar.

Preheat oven to 400 ⁰F and grease a 13x9 baking dish.
Combine dry ingredients in a bowl, stir together thoroughly.
Whisk the butter and egg together in another bowl. Whisk in the sugar and molasses if you are going that route. Whisk in the milk and buttermilk.
Add wet ingredients to dry and whisk to combine. Avoid over-mixing.
Pour into prepared baking dish.
Bake for 25 minutes or until the top is golden brown and a toothpick inserted in the middle comes out clean.