Cornbread

(by Starla Heinz)

1 c. yellow cornmeal 2/3 c. granulated sugar 1 t. salt 3 1/2 t. baking powder 1/3 c. neutral oil or melted butter, plus additional for greasing pan 1 large egg, beaten 1 c. milk Preheat oven to 400 F. In a medium mixing bowl, combine cornmeal, flour, sugar, salt, and baking powder.

Whisk to mix well. Add oil or butter, egg, and milk. Stir just until mixture comes together and there are only a few lumps remaining. (Note: I like to mix until batter is smooth, but it’s your choice.) Pour into a well-greased 9-in. round cake pan or cast-iron skillet.

Bake for 20 - 25 minutes or until the top is a deep golden brown and a toothpick can be poked in the center comes out clean.

(Read Chitlins and Hog Head Cheese, the story that accompanies this recipe.)