Growing up in the Midwest, cornbread was baked in an 8x8in baking pan and was moist, sweet and cake like. We ate it with syrup or molasses, and sometimes we even baked hot dogs in it! But when I married a southern boy, I learned that cornbread is a whole 'nother thing down there! In the South, cornbread is often baked in an iron skillet, doesn't have any sugar in it, and is a bit drier and coarser than the Midwest variety. Since I married a Southerner, I had to learn to make it 'right'. :) But over time I have learned to love this Southern staple. Although I do add some sugar to mine... just don't tell anybody. ;)
Add the wet ingredients and stir until evenly moistened. Remove the skillet from the oven and pour the batter into it. The skillet should be hot enough to sizzle and start cooking the edges.
Put it back in the oven and bake for 30 minutes. The cornbread should come out golden brown and slightly crunchy/crsipy on the outside and soft on the inside.
1 1/2 cups cornmeal
1/2 cup flour
1 teaspoon salt
1 tablespoon baking powder
1/4 cup sugar (optional)
1 tablespoon oil
1/4 cup milk
3/4 cup water
Pour a couple tablespoons of oil into a large cast iron skillet. Place in the oven and preheat oven to 375°. Meanwhile, mix together the dry ingredients. Add wet ingredients and stir until evenly moistened. When the oven is preheated, remove the skillet and pour the batter into it. Put it back in the oven and bake for 30 minutes. Cut into wedges and serve hot. Enjoy!
This recipe is entered in the Old Fashioned Recipe Exchange at Little House on the Prairie Living. http://www.littlehouseliving.com/2011/03/old-fashioned-recipe-exchange-329.html