Recipe courtesy of Billie S. Gonano

Note: Wrap leftover cornbread in foil or plastic wrap.

  • 3.0 heaping tablespoons all-purpose flour
  • 3.0 heaping tablespoons yellow cornmeal
  • 1.0 heaping tablespoon baking powder
  • 0.5 teaspoon salt
  • 1.0 egg
  • 1.0 tablespoon vegetable oil
  • milk

Preheat oven to 400 degrees. Grease skillet and heat on the stove until hot. Mix flour, cornmeal, baking powder and salt. Add egg and oil. Add some milk to mix the ingredients, using enough to allow the batter to pour easily. Pour batter into heated skillet and bake in oven 20 to 25 minutes. The cornbread is done when it has pulled away from the sides of the skillet. Don't brown the top too much or the inside will be dry. Turn onto a baking rack to cool.