2 Cups yellow cornmeal (not cornbread mix)
1 Cup all-purpose flour
1/8 Cup granulated Sugar (Omit if cornbread will be used in stuffing)
1 tsp. Salt
4 tsp. Clabber Girl Baking Powder
WET INGREDIENTS:
1/4 Cup Canola Oil
2 whole large Eggs
1 and 1/2 Cups Milk
METHOD:
Heat and oil well (with Canola oil) a 10 to 12 inch cast iron skillet; remove from heat. Be sure the sides are also well oiled.
In a large mixing bowl, combine all dry ingredients. Mix well and leave a depression
in the middle.
Pour the wet ingredients into the depression in the middle of the dry mixture. Mix with a fork just until all dry
ingredients are well moistened.
Pour the batter into the oiled skillet and bake at 400°F until done, about 25 to 35 minutes. When the cornbread is properly done, the top will be golden brown and the edges will pull away from the sides of the skillet.
Cool slightly, then invert over a large plate and remove from the skillet. Cut into slices and serve with butter or margarine.
(Alternative: add an additional 1/8 to 1/4 Cup of milk and ladle a large spoonful onto a hot oiled gridle
for "fried cornbread" ... goes REALLY well with a bowl of soup, stew or chili!)
Enjoy!!!
{From my personal recipe collection , derived by modifying my paternal grandmother's (Bennie Humphries)
and my mother-in-law's (Wilma Pérez) own cornbread recipes in the summer of 1998}