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1
Preheat oven to 400 degrees.
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2
In a large bowl, mix together cornmeal, flour, salt and baking powder.
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3
In a separate bowl, mix together eggs, butter and milk.
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4
Combine wet and dry ingredients; stir until well blended.
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5
Heat dry 12-inch cast iron skillet over high heat for 2 minutes.
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6
Add corn oil to skillet, swirl oil around to coat bottom and sides, leaving all oil in pan.
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7
Return to heat for 1 minute.
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8
Pour batter into skillet and cook over high heat until bubbles start to form in center, about 2 minutes.
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9
Remove from stovetop.
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10
Bake in preheated oven 40 to 50 minutes, or until toothpick inserted into center comes out clean.
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11
Note: This is a very traditional corn bread; if you prefer a sweeter corn bread, add 1/4 cup sugar to batter.
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12
*Instructionsfor 9- or 10-inch skillet:.
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13
Reduce amount of corn oil in skillet to just under 1/4 cup and use remaining oil to coat an 8- by 8-inch baking pan.
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14
Fill skillet three-fourths full with batter (it rises very little) and place remaining batter in greased baking pan.
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15
Reduce baking time for both skillet and baking pan to about 25 minutes, or until top is golden brown and toothpick inserted in center comes out clean.
