Libbies Skillet Corn Bread

Very old way to make cornbread. I made this. It had a nice crispy bottom because the oil was hot when I put it in pan. I used margarine instead of lard; it was okay. It is lighter than Southern cornbread; the batter is a lot looser than Southern corn bread but don't worry; it comes together great; it is a little moister and sweeter but tastes very good.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour
• 3⁄4 cup cornmeal, yellow
• 1⁄4 cup sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup milk, sour
• 1⁄4 cup milk, sweet
• 1  egg
• 1  tablespoon  lard

Directions

1. Mix flour, cornmeal, sugar, baking soda and salt together.
2. Add sour milk, sweet milk, and egg; stir until just combined.
3. Put a tablespoon lard in a pan like cast iron skillet and let it get hot.
4. Pour the mixture in the skillet.
5. Cook for a minute on stove top.
6. Bake at 425 degrees Fahrenheit for 15 mnutes.