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I have to say finding a good cornbread recipe is harder than it sounds. I finally decided to make this recipe I found here. I read the comments on recipes because usually it will include some really important tips and improvements. I read them and decide on how I want to make mine. I think it turned out great. Nice and crusty on the sides and bottom. Soft, sweet and moist on the inside. You can vary your skillet size to make them thicker if you like. I used my Lodge 12 inch seasoned cast iron skillet.

You’ll need:
3/4 cup cornmeal
1 1/4 cups milk
1 cup flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup sugar
1 egg
1/4 cup oil
2 tablespoons butter
Combine cornmeal and milk in a small bowl and set aside for 5 minutes.

Preheat oven to 400 degree F
In a large bowl whisk together flour, salt, sugar, egg and oil.

Melt the 2 tablespoons of butter in the cast iron skillet by placing it in the preheated oven.

Mix together the cornmeal and egg mixture. Mix for 5 minutes, really 5 minutes! It make all the difference.

Pour into the preheated skillet and return to oven and bake for 20 minutes or until a knife inserted in the center comes out clean.

Slice and serve with a nice bowl of soup or chili.

 I share at these parties.

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