This is Good Cornbread Weather
Why? To go along with your soup, of course. Or, you know, this cornbread is so good that you could make it on a night you’re having leftovers or whenever. When I was growing up, we always used to have vegetable suppers with cornbread. Sweet potatoes, turnip greens, pinto beans and cornbread….mmmm. Food doesn’t get much better than that. And this particular cornbread is better than most cakes.

1 cup all purpose flour
3/4 cup cornmeal
2 T. sugar
1 T. baking powder
1/2 t. salt
1/2 cup butter, melted
1 large egg, lightly beaten
3/4 cup milk
2 T. oil

Preheat oven to 425 degrees. Put the 2 T. oil in an 8-inch cast iron skillet. Then place the skillet in the oven to heat. Meanwhile, mix the dry ingredients together in a large bowl. Mix the butter, milk and egg in a seperate smaller bowl. Pour the liquid ingredients over the dry and stir just until the dry ingredients are moistened. Take the skillet out of the oven and add the batter. Place the skillet back in the oven and cook for 20-24 minutes or until it is browned on the bottom and golden brown with some darker brown on the ridges on top. If you are not sure, use a cake tester. Take it out of the oven and invert the cornbread on to a plate.

I promise that you’ll like it.