This tasty crumbly, delicious cornbread is the perfect side to any chili.
1 Tbsp. Vegetable Oil, for skillet
1 1/2 Cups Flour
2 Cups Yellow Cornmeal
2 tsp. Salt
2 tsp. Baking Powder
1 tsp. Baking Soda
2 Tbsp. Sugar, optional
3 Eggs, beaten
1/4 Cup Butter, melted (plus more for brushing the top)
2 Cups Milk
Preheat the oven to 425 degrees F.
In a 10” iron skillet, put the oil in and place in the oven while it’s preheating.
Combine the flour, cornmeal, salt, baking powder, baking soda, and sugar if you’re using it, in a mixing bowl.
Whisk the eggs, butter, and milk together in another bowl. Add the dry ingredients until all the ingredients are moistened, thick like pancake batter.
Making sure to use potholders, and take the skillet out of the oven, and make sure to coat the oil inside the skillet. Pour in the batter and return the skillet to the oven. Bake for 20 to 25 minutes, when a toothpick comes out clean, it’s done.