Ingredients:
How to do it:
In a large bowl, blend the cornmeal, flour, sugar, baking powder, baking soda and salt, mixing well and breaking up any lumps. In a medium size bowl, thoroughly combine the milk, butter, and eggs and add to the dry ingredients. Blend just until mixed and large lumps are dissolved. Do not overbeat.
Place the oil in an 8-inch cast iron skillet and turn to coat the sides and bottom. Add the batter and smooth it out with the back of a spoon. Spoon the oil that comes up from the edges of the pan to cover the batter. Bake at 375 degrees until lightly browned about 25 minutes. Remove cornbread from skillet and set aside to cool or, if using later, let cool, then cover and store at room temperature.
Serves 8