Southern Skillet Cornbread

A friend of mine, who lived in Tennessee at the time, gave me this recipe years ago; you will need a 12-inch cast iron skillet. If you only have a 9- or 10-inch skillet, please see *special instructions.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 2  cups cornmeal
• 2  cups flour
• 1⁄2 teaspoon salt
• 2  tablespoons baking powder
• 2  eggs
• 1  cup butter or 1  cup margarine, melted
• 4  cups milk or 4  cups buttermilk
• 1⁄4 cup  corn oil

Directions

1. Preheat oven to 400 degrees.
2. In a large bowl, mix together cornmeal, flour, salt and baking powder.
3. In a separate bowl, mix together eggs, butter and milk.
4. Combine wet and dry ingredients; stir until well blended.
5. Heat dry 12-inch cast iron skillet over high heat for 2 minutes.
6. Add corn oil to skillet, swirl oil around to coat bottom and sides, leaving all oil in pan.
7. Return to heat for 1 minute.
8. Pour batter into skillet and cook over high heat until bubbles start to form in center, about 2 minutes.
9. Remove from stovetop.
10. Bake in preheated oven 40 to 50 minutes, or until toothpick inserted into center comes out clean.
11. Note: This is a very traditional corn bread; if you prefer a sweeter corn bread, add 1/4 cup sugar to batter.
12. *Instructionsfor 9- or 10-inch skillet:
13. Reduce amount of corn oil in skillet to just under 1/4 cup and use remaining oil to coat an 8- by 8-inch baking pan.
14. Fill skillet three-fourths full with batter (it rises very little) and place remaining batter in greased baking pan.
15. Reduce baking time for both skillet and baking pan to about 25 minutes, or until top is golden brown and toothpick inserted in center comes out clean.