The Greatest Cornbread, Ever

• 1 cup all-purpose flour
• 1 cup cornmeal (any kind -- finely ground, coarsely ground, blue, etc)
• 1 heaping tablespoons baking powder
• 1 scant teaspoons salt
• 1 cup milk (any kind -- I always use soymilk)
• 1/4 cup canola oil
• 2 eggs
• 1 tablespoon bacon fat or canola oil

1. Preheat oven to 425 degrees. Place bacon fat in an 8- or 9-inch cast iron skillet and place in oven. (If using a Pyrex baking dish, just oil it and set aside).
2. In a small bowl, whisk together the dry ingredients -- flour, cornmeal, baking powder, and salt.
3. In a medium bowl, whisk together the milk, oil, and eggs.
4. Add the wet ingredients to the dry and mix only until incorporated and smooth.
5. Pour batter into skillet (careful, it's hot!) and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cut into wedges and serve!

flour, cornmeal, baking powder, salt, milk, canola oil, eggs, bacon

Taken from food52.com/recipes/12324-the-greatest-cornbread-ever (may not work)