1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
1 1/4 Cups AP Flour
3/4 Cup of Corn Meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup skim milk
1/4 vegetable oil
2 egg whites or one beaten egg
Grease your black iron skillet, set the oven for 400 F. Place skillet
into the oven for 10 minutes.
Stir all dry ingredients together, add the wet ingredients and stir
into the dry. Do not over work this batter. Remove batter and pour
into preheated skillet. Return to oven for about 20 minutes, til
toothpick comes out clean.
This is the basic recipe I use for all my cornbread.