1 ¼ C flour
¾ C yellow cornmeal
¼ C sugar
3 t baking powder
½ t salt
1 C milk
¼ C oil (cooking oil, can be canola or sunflower)
Pre-heat oven to 375.
Rub oil in the iron skillet, don’t leave any extra floating around. Just wipe along the sides and bottom.
Mix Dry ingredients in medium bowl.
Mix Wet ingredients in small bowl.
Make a hole in dry ingredients by moving mix against the sides. Pour wet ingredients in center and carefully fold into dry. Try to fold with as few of stirs as possible while making sure all dry ingredients are mixed with wet. If mixed too much, cornbread will become tough.
Pour into skillet and cook for 20 – 25 minutes.