Serves: 5
Total Calories: 391
Combine flour, cornmeal, salt, sugar and baking powder in a large bowl. Stir in milk and egg; beat for one minute. Add 1/4 cup oil and beat for one additional minute. Place remaining oil in an 8"x8" baking pan; tilt pan to coat edges. Spread batter in pan. Bake at 425 degrees for 25 minutes, until golden.
Tip: Mom's old cast iron skillet is perfect for baking crisp, delicious cornbread. Before you mix up the batter, drop a tablespoonful of bacon drippings or oil into the skillet and place it in the oven to preheat. When the batter is ready, the skillet will be too.
This Cornbread recipe is from the Comfort Foods Cookbook. Download this Cookbook today.
