Cornbread
1 cup yellow cornmeal
3/4 cup sifted flour
2 tbsp. sugar
1/2 tsp. salt
3 tsp. baking powder
1 egg
1 cup milk
2 tbsp. oil
Pre-heat oven to 425º. Sift dry ingredients into bowl. Add egg, milk, and oil. Beat until smooth.
In a cast iron skillet, place a little butter and heat in oven until butter is melted. Once melted, swirl butter all around the pan to coat.
Add cornmeal mixture to skillet and bake for about 20 minutes or until golden.
Personal Notes: You can use this cornbread recipe for Mavis & Pearlie’s Cornbread Dressing (pg. 184) you make for Thanksgiving. It’s best to cook cornbread in a pre-heated cast iron skillet with melted butter. It makes crispy edges.