1 cup White corn meal
3/4 cup milk
2 tbs baking powder
1 tbs salt
1 egg
Preheat iron skillet to 375 and melt a dollop of lard in it when you pull it out. Pour batter in and put it in the oven for 10-12 minutes. If you like it crispy and chewy flip it and put it back in for 3-5 more minutes.
I don’t care for sweet cornbread. Grew up eating my Great Granny’s salty, chewy, scratch made cornbread on Mondays with beans. My favorite was always the corncobs out of the iron cob pan, I have one of those too but usually just use the skillet since it’s easier.
