Note: This cornbread is really good when baked in a 9-inch greased iron skillet!
3 cups white cornmeal
1/2 tsp salt
3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 cups milk
3 tbsp olive or canola oil
Preheat oven to 450 degrees.
Grease a 9-inch pan or oven-proof skillet; set aside.
In a bowl, combine the cornmeal, salt, flour, and baking powder; add milk and oil, mixing together well. Pour batter into the prepared skillet or pan. Bake at 450 degrees for 30 minutes or until browned.
1/2 tsp salt
3 tbsp all-purpose flour
1 1/2 tsp baking powder
2 cups milk
3 tbsp olive or canola oil
Preheat oven to 450 degrees.
Grease a 9-inch pan or oven-proof skillet; set aside.
In a bowl, combine the cornmeal, salt, flour, and baking powder; add milk and oil, mixing together well. Pour batter into the prepared skillet or pan. Bake at 450 degrees for 30 minutes or until browned.
Note: If you like sweet cornbread, add 1/4 to 1/3 cup sugar to the cornmeal mixture.
Note: File Photo
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