Start by gathering all your ingredients. Preheat your oven to 400°F (200°C). Grease a baking dish with butter or cooking spray. This step is crucial to avoid a sticky disaster later.

In a large mixing bowl, combine the coarse yellow cornmeal, all-purpose flour, ground cinnamon, granulated sugar, sea salt, and baking powder. Stir it all together until everything is well combined. The aroma of cornmeal and cinnamon is simply inviting.

In a separate bowl, melt the butter. Let it cool for a minute. Then add in the milk, vanilla extract, and the lightly whisked egg. If you’re adding frozen corn kernels, toss them in at this stage. Mix everything until it’s evenly incorporated.

Pour your wet mixture into the bowl of dry ingredients. Gently stir until just combined. Be cautious here; overmixing will make the cornbread tough. A few lumps are okay. If you're feeling adventurous, mix in some shredded cheese or jalapeños.

Pour the batter into the greased pan. Spread it evenly. Sprinkle the extra granulated sugar on top for that sweet crust. Bake for 20-25 minutes. You’ll know it’s done when the edges are golden and a toothpick comes out clean.

Once baked, remove it from the oven and let it cool for 10 minutes. Cut into squares or slices and serve warm. Trust me, it’s best enjoyed fresh!