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
- 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).
- In a small bowl, whisk together the dry ingredients -- flour, cornmeal, baking powder, and salt.
- In a medium bowl, whisk together the milk, oil, and eggs.
- Add the wet ingredients to the dry and mix only until incorporated and smooth.
- 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)