Perfect #1 Corn Bread

This corn bread turns out perfect every time. I call it #1 because it uses 1 of each of the ingredients.  It helps to form a better crust if you have a cast iron skillet, but I make it in a pie plate, also.  The crust is just not as crispy. Also, you will probably worry about pouring hot oil into the batter, but it works somehow to give it the right texture.  Try it and see. Preheat the oven to 425 degrees

1 cup of Yellow Corn Meal
1 cup of All-purpose Flour
1 Tablespoon Baking Powder
1 teaspoon salt
1 Tablespoon Sugar (optional)
1 egg
1 cup of Milk
1/3 cup of shortening, oil or bacon grease(this is the only exception to the 1 rule)

In an 8 inch cast iron skillet, place the shortening, oil or bacon grease and put in cold  oven and then start to preheat it.
Mix together the dry ingredients and make a well.
Put egg in milk and beat until blended.  Pour into well of dry ingredients.  Mix until dry and wet ingredients are incorporated.  Very, Very Carefully Pour the HOT oil into the batter and mix until blended. Pour batter into the skillet. The fat will form an edge between the pan and the batter. 
Bake at 425 degrees for 25 to 35 minutes or until top is browned and a tester comes out clean.
Serve with butter.

Enjoy!

Deloris
Printable Recipe: https//sites.google.com//site/basilandrosemarys/perfect-cornbread