Sandy said, surprised, “Normally, I don’t like cornbread, but I like this cornbread!”
1 C flour
1 C cornmeal
2 t baking powder
1 t salt
1/3 to 1/2 C sugar, according to your preference
1/4 C oil
1 C milk
Combine the flour, cornmeal, baking powder, salt, and sugar in a large bowl. Mix in the egg, then the oil, and finally the milk, blending well.
Bake for 10 to 12 minutes in a greased cast iron skillet at 400 F. Cut into wedges to serve.
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