Lib’s Cornbread

1 ½ c. cornmeal (I prefer white)

½ c. flour (I use all-purpose, but baking mix like Bisquick can be used, too)

1 T. baking powder

2 lg. egg

1 ½ - 2 c. milk or buttermilk

pinch of salt, optional

oil for pan

Coat the bottom of a 10-12” cast iron skillet with oil and place in a cold oven. Heat the oven to 375° F.

Mix remaining ingredients and allow to stand until the batter looks puffy.

When the oven is heated and oil is hot, add batter to the skillet and bake for 20-25 minutes until golden.

Optional Add-ins/Add-ons

• Add 1 can of drained canned corn or 1 cup frozen corn for corny cornbread.
• Add corn as above, and also add diced, pickled or fresh jalapenos or chilis for TexMex cornbread. Add 1-1 ½ c. grated cheese, if desired, for cheesy TexMex cornbread.
• Add 1 ½ c. corn kernels (canned or frozen and thawed), ¼ - ½ c. diced jalapenos (pickled or fresh), 1 - 1 ½ c. grated cheese, and 2 T. honey to batter for honey for honey jalapeno cornbread. Top with honey butter (4 T. melted butter + 2 T. honey) when right out of the oven.