Cast Iron Skillet Cornbread

This is sort of in tandem with my other cornbread recipe because I learned to make cornbread two ways: Hard, more fried-like, and cake like. This is the second recipe in the cornbread series, and is the harder, more fried type.

• Ready In: 32 mins
• Serves: 4-5
• Yields: 1 six and a half inch skillet

Ingredients

• 1  cup  cornmeal mix
• 3⁄4 cup milk
• 1  egg
• 2  tablespoons  oil -can use olive oil, I have not tested this with applesauce, just yet
• 1⁄2 cup sweet unsalted butter, -have used it instead of oil to prepare the pan. comes out delicious but mind you don't burn it

Directions

1. 1. Pre-heat oven to 350°.
2. 2. Mix batter- if using butter, cut off about two tablespoons for the pan, melt the rest and mix it into the batter. If using oil, use 1 tablespoon in the skillet.
3. 3. Put 1 or 2 tablespoons of oil in skillet and heat on low flame on stovetop burner.
4. 4. When oil in skillet is begins to smoke a little, pour in batter.
5. 5. Bake at 350° for 20 minutes.
6. 6. Broil or toast for 1 or 2 minutes.