To say the least this is being titled, the Tennessee cornbread because of the ingredients being sourced in Tennessee. Even my castiron skillet was purchased at the Lodge Store in South Pittsburg, Tennessee.
1c. All-Purpose Flour
3/4 c. Yellow Cornmeal
2 Tsp. Baking Powder
1/2 cup vegetable oil (neutral oil)
1 C. whole Milk-I used mine from a local farm.
Preheat Oven to 350 *F. Put your skillet in the oven to warm up as you mix your ingredients
1. In a large mixing bowl combine your dry ingredients.
2. Then add your milk, eggs, and oil.
3. Mix together and then add to your warmed skillet.