¼cupoil , vegetable or canola; NOT olive oil; this is for the batter
2tablespoonsoil, for the skillet (see recipe notes)
Preheat oven to 375º - 400º F
Heat 2 tablespoons of oil in cast iron skillet on medium high heat (see recipe notes)
2 tablespoons oil
Meanwhile, combine all dry ingredients into one big bowl EXCEPT the Baking Soda
1 cup cornmeal, ½ cup flour, 1 tablespoon baking powder, 1 teaspoon salt
In a smaller bowl, combine all the wet ingredients AND THE BAKING SODA
1 whole egg, 1 cup buttermilk, ½ cup milk, ½ teaspoon baking soda
Combine well and pour wet ingredients into the big bowl of dry ingredients
Add ¼ cup oil to batter; combine well
¼ cup oil
Cast-iron skillet with oil should be hot by now. Pour batter into the skillet and shake it to even out the batter. This step ensures a crusty bottom.
Cook on the stove top for 2-3-minutes; then transfer to hot oven; bake uncovered for about 30-45 minutes at 375-400ºF until top is golden brown
Remove from oven; slice into quarters; melt butter on top and serve!
About the oil in the skillet:Use enough oil to lightly cover the bottom of the skillet; I use a 10" inch skillet and 2 tablespoons of oil is enough.If your skillet is smaller, use a little less oil in the skillet.
Make sure your baking soda is fresh; when you add it to the milk and egg mixture, it should fizz a little
Some folks like to add stuff to their cornbread like corn or jalapenos, or even cheese.
If you add ingredients (and for God's sake No Sugar), just add it to the final batter. (This is the batter with both dry and wet ingredients).
If you add canned corn or jarred jalapenos, be sure to drain them first
Might wanna dice those jalapenos up into smaller pieces
One final note: true Southern cornbread does NOT have sugar in it. I don't care if it is on the recipe of Aunt Jemima's Corn Meal package. Aunt Jemima's is out of Illinois; consider the source.