Frank's Recipes! Crusty Corn Bread

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Crusty Corn Bread

1 cup flour
1 cup corn meal
1 teaspoon salt
2 tablespoons sugar
1 tablespoon baking powder
1 egg, lightly beaten
1 cup milk
1/4 cup vegetable oil

Combine the dry ingredients. Combine the egg with the milk and oil. Stir into the mixture, mixing until just moistened. Pour the mixture into a preheated, lightly oiled, iron skillet until a little more than half full. Preheat the skillet by putting it into the oven when the oven is turned on for preheating. Gives a very crusty cornbread with the top not cooked as dark as the sides and bottom. Bake at 425F. for as much as 20 minutes. Cool slightly and cut into squares, then serve warm. Adjust sugar as you want, and crustiness.

Don't want crust all over? Then don't use preheated cast iron skillet, use 8-inch or 9-inch greased pie pan instead. Less crust? Experiment with preheating skillet on top of stove to varying degrees, choose the one you like.