Preheat oven to 400℉ and grease an 8-inch cake pan or cast-iron skillet with cooking spray.
Melt butter and cannabutter in a small bowl in the microwave or in a saucepan on the stove over medium. Let cool slightly.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a liquid measuring cup, beat egg into milk with a fork until combined. Stir in butters. Pour contents of the measuring cup into the dry ingredients. Mix until just combined.
Pour into pan or skillet and spread evenly. Optional: spread 1/4 cup sharp cheddar cheese and 1/4 cup chopped jalapeños on top for a savory, Southwestern spin. Bake until golden and a crust forms along the edges, 18-20 minutes.
Let cool slightly, slice into 12 pieces.
This is just as simple as making regular cornbread. The secret ingredient is the cannabutter!