Jackson Times Cornbread

• 1 cup Cornmeal
• 1/2 cups Flour
• 1/4 teaspoons Baking Soda
• 1 teaspoon Baking Power
• 1 teaspoon Salt
• 1 whole Egg, Beaten
• 1 cup Sour Milk
• 2 Tablespoons Oil

1. Sift together cornmeal, flour, baking soda, baking powder, salt. Add beaten egg, sour milk, and oil. (See notes below.)
2. Have a cast iron skillet well oiled and hot on the burner. Turn off the burner. Pour batter into the skillet and allow to bubble around the edges. Bake in a 450-degree oven until done and brown around the edges, somewhere between 10 and 15 minutes (there was no time written in the original recipe, so that's just an educated guess).
3. Notes:
4. If doubling recipe, do not double salt.
5. If you don't have sour milk or buttermilk on hand, 1 tablespoon vinegar per cup of sweet milk, stirred, and let stand for several minutes works just as good.

cornmeal, flour, ubc, baking power, salt, egg, sour milk, oil

Taken from tastykitchen.com/recipes/breads/jackson-times-cornbread/ (may not work)