Cornbread recipe

My family has been using this recipe since I was little. Let's just say that it's been over 30 years. Last week I made the batter and put it in my VERY lightly greased black cast iron skillet (I use bacon grease) and popped it in the oven. It's just as delicious as I remember when my mother made cornbread with beans and ham hocks. Slab a little butter on some hot breat and enjoy!

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1 tsp salt1 cup milk
1/3 cup vegetable oil
1 large egg, lightly beaten

Preheat oven to 400 degrees. Grease 8-inch square baking panCombine corn meal, flour, sugar, baking powder and salt in medium bowl. Combine milk, oil, and egg in small bowl; mix well. Add milk mixture to flour mixture; stir til just blended. Pour into prepared pan. Bake for 20-25 minutes or until wooden pick inserted in center commes out clean. Serve warm.

Recipe may be doubled. Use greased 13x9 inch baking pan; bake as above.

For muffins:Spoon batter into 10-12 greased or paper-lined muffin cups filling 2/3 full. Bake in preheated 400 degree oven for 15 minutes.