2 eggs, slightly beaten
1 cup milk
1/4 cup vegetable oil or melted shortening
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup packed brown sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1. Heat oven to 450°F. Grease or spray 8- or 9-inch square pan or cast iron skillet
2. In large bowl, mix all ingredients. Pour into pan
3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm.
One of the keys to really outstanding cornbread is to preheat the skillet to get that crust everyone loves. I prefer cast iron for this. Just stick your skillet in the oven to preheat on the middle rack, and then, pull the shelf out as far as it will go, spray the skillet again with cooking spray and pour in the batter. That’s all there is to it, and your cornbread will stand out from all the others!