Heat oven to 375 degrees F. Spray an 8- or 9-inch loaf pan with baking spray (or add 10 cupcake liners to a muffin tin) and set aside.

Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.

Add milk, oil and beaten egg to a medium bowl and whisk together.

Add dry ingredients to to the liquid mixture in batches, mix with a rubber spatula until combined (don't overmix).

Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.

Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).

Cool muffins or loaf on metal rack. Allow cornbread loaf to cool at least 15 minutes before slicing.