Yield: 6 Servings
|1 cup||Corn Meal|
|1 tablespoon||Baking Powder|
|1 \N||Egg, lightly beaten|
|¼ cup||Cooking Oil|
Combine the dry ingredients. Combine the egg with the milk and oil.
Stir into the mixture, mixing until *just* moistened. Pour the mixture into a preheated, lightly oiled, iron skillet until a little more than half full. Preheat the skillet by putting it into the oven when the oven is turned on for preheating. Gives a very crusty cornbread with the top not cooked as dark as the sides and bottom.
Bake at 425 degrees F. for maybe as much as 20 minutes. Cool slightly and cut into squares, then serve warm. This is a trial and error deal to suit your own taste for sweetness, adjust sugar as you want, and crustiness. Don't want crust all over? Then don't use prehotted cast iron skillet, use 8 inch or 9 inch greased pie pan instead. Less crust? Experiment with preheating skillet on top of stove to varying degrees, choose the one you like.