My friend, Judy has always made the best cornbread and shared her recipe with me years ago. I've made it twice this week alone! I served it with red beans and rice early in the week and then with beef stew another day. It's great plain, with butter, honey or jam! The perfect comfort bread. I place my cast iron pan in the oven and heat it (425 degrees) while I'm mixing the batter. I then scrape the batter into the hot pan & place it back in the oven for 20-22 minutes.
Stir together:
1 cup cornmeal
1 cup flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
Add:
1/4 cup oil
1 egg
1 cup sour milk
Mix well and pour batter into the hot pan. Bake at 425 for 20-22 minutes.
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