Southern Cornbread

Oooooh, just reading the name makes me hungry for cornbread! This is my grandmother's recipe, and it's baked in a cast iron skillet. It does have a different texture than a "northern" cornbread, which is typically more cake-y. This is so good with any type of chili, and any other time you want it!

SOUTHERN CORNBREAD

1 3/4 c. cornmeal
1/4 c. flour
1 T. baking powder
1 tsp. salt
1/8 c. sugar
2 c. milk
2 beaten eggs
1/3 c. oil

Combine dry ingredients in large bowl, and the milk and eggs in another bowl. Combine both bowls into one large bowl. In a 400 degree preheated oven, heat oil in a 10-12 inch cast iron skillet. When oil is hot, pour into the batter and stir with a fork. The batter will be very runny. Pour the batter into the hot pan and return to the oven. Bake about 30 minutes or until the center turns golden.