Try this Southern skillet cornbread with your next meal. A warm slice of freshly baked cornbread, its golden crust and fluffy interior the perfect complement to a flavorful soup.

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Start by preheating your oven to 400 degrees F (200 degrees C). Grease an 9 inch iron skillet.  If I am using bacon or country ham, I use the fat from the ham and render it in the skillet in the oven while it warms.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, whisk together the milk, egg, and oil. Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the heated skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Serve the cornbread hot with butter.

Recipe

Southern Skillet Cornbread

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 large egg

1/4 cup vegetable oil or melted butter cooled

To make the cornbread, preheat oven to 400 degrees F (200 degrees C). Grease an 9 inch iron skillet.  Place it in the oven to heat it.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, egg, and oil. Pour the wet ingredients into the dry ingredients and stir until just combined.

Pour the batter into the heated skillet and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with butter.