Ingredients
2 Tbsp vegetable oil (I use canola)
1½ c cornmeal (I use Indian Head stone ground yellow)
¾ c flour (I use King Arthur unbleached)
1 tsp salt
2 tsp baking powder
1 egg
Enough milk to make a stiff(ish) batter
Preparation
Preheat oven to 400 degrees F. Drizzle the oil into a seasoned 10-inch cast iron skillet and place in the oven until skillet is hot.
Combine the dry ingredients and stir, then whisk in the wet ingredients. (If you are using self-rising cornmeal, use a couple of cups of cornmeal and omit the flour, salt, and baking powder.)
Pour the batter into the hot skillet and bake until the cornbread is golden brown on top and a knife emerges clean from the center, about 25 to 30 minutes.
Cut into wedges and serve with butter. Leftovers freeze well; wrap wedges individually in waxed paper and store in a freezer bag.
