Sweet Yellow Cornbread

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1/4 cup sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/4 cup cooking oil or shortening

1. Preheat oven to 425F. In an 8-inch cast iron skillet, put in oil or shortening and place in oven until needed. This warms your oil and your skillet.
2. Stir together flour, cornmeal, sugar, baking powder, and salt. Add eggs and milk.
3. Take pan out of oven and swirl oil around skillet before pouring into other ingredients. Beat until smooth (do not overbeat).
4. Pour cornbread into skillet and bake for 20 to 25 minutes.

This recipe is adapted from my Better Homes & Gardens cookbook, circa 1987.