Quick N Easy Cornbread

This is the recipe I always use when I want to make the perfect cornbread to serve with Chili. It is originally from the "Better Homes and Gardens New Cook Book". I love the BHG cookbook - it has been my favorite cookbook for years. This is the cookbook that taught me how to cook - or got me headed in the right direction, so if you do not own it, I highly recommend getting it. Do you have a favorite cookbook that you always refer to?

Dry Ingredients:

• 1 Cup Flour
• 3/4 Cup Cornmeal
• 2-3 Tbsp sugar
• 2 1/2 tsp baking powder
• 3/4 tsp salt

Wet ingredients:

• 2 beaten eggs
• 1 cup milk
• 1/4 cup cooking oil (or butter)

1. Preheat oven to 400*. Rub iron skillet with bacon grease or butter. Place in oven for 5 minutes to warm (optional).
2. Mix dry ingredients in a large bowl. In a smaller bowl mix eggs, milk and oil. Pour liquid into the dry mixture and stir just until the batter is mixed. Do not over stir. 
3. Pour mixture into cast iron skillet. Cook 15 - 20 minutes or until golden brown and a toothpick inserted in the center comes out clean. 

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