Skillet Corn Bread
1/2 cup flour
1/2 cup corn meal
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
3/4 cup milk
1/8 cup cooking oil
In a cast iron skillet, 1 quart size or slightly less, heat 1/4 cup oil to hot so that it sizzles and bubbles up when a drop of batter is put in. Meanwhile, quickly stir together flour, meal, baking powder, salt, egg and milk. Batter will be very soupy. Pour into hot pan and bake in preheated 425-degree oven for 20 to 25 minutes on until wooden toothpick inserted near the center comes out clean. Leave in hot skillet until ready to serve, to maintain crisp crust, do not cover. Serves 4.