THE BEST CORNBREAD IN THE WORLD

(Check out the update below.)
I make the best cornbread in the world. How do I know I can make that statement? I know because my daddy told me so. Many times.  

Every time they came to visit us after I married and I made cornbread, he would say it tasted like cake.Then he would tell my mother, who was a GREAT cook, that she should get my recipe. (I am sure this really pleased her.) She would remind him that she had the recipe.

I think my secret is melting the shortening in the iron skillet in the oven when the oven is preheating. This makes the batter start cooking immediately. You can see in the picture below.  

The original recipe calls for all-purpose flour. Depending on my mood, I have used all-purpose flour or if I wanted to use more whole grains, have used half whole wheat pastry flour and half all- purpose flour. I have even used all whole wheat (pastry) flour. Whole wheat flour does give it a different taste, so if you want to use whole wheat flour, try to find whole wheat pastry flour. It doesn't taste as strong and is finer ground. This time I used half whole wheat pastry flour and half soft wheat flour. I have started using the soft wheat flour most of the time now for all-purpose flour.  It has less gluten. 

BEST CORNBREAD IN THE WORLD

1     cup yellow cornmeal
1     cup flour
4    teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar (sugar substitute works fine)
1     egg
1     cup skim milk
heaping spoon of shortening

Preheat oven to 425 degrees F.  Place 8 or 9-inch iron skillet with a heaping spoonful of shortening in the oven to melt the shortening. (I honestly do not measure the shortening.  It should be enough so that when it melts, it completely cover the bottom of the skillet without having to tilt the skillet.  That way it comes up the sides of the skillet when you pour in the batter .)

Combine the cornmeal, flour, baking powder, salt, and sugar in a medium bowl with a whisk.

Add the egg and milk. Stir with whisk until completely mixed.

Pour batter in the skillet.

Bake for 20 minutes and remove.

Flip over on a plate and serve.

I slice in the middle and spread with margarine.

Best eaten as soon as it comes out of the oven. 

UPDATE!!!!!! After I published this post, I found a recipe for Hamwiches that used Jiffy cornbread mix. Today I decided to make my best cornbread in the world and just add the ham and cheese to it. WELL, I have been eating the hamwiches made with the Jiffy cornbread mix and I had forgotten HOW GOOD MY CORNBREAD IS. I like the hamwiches so much better with my cornbread.  

If you are interested in trying the hamwiches , make the cornbread from the recipe above and then add

1 cup chopped ham
2 tablespoon shredded cheese (I cut mine up to make the pieces smaller)

and cook cornbread in a muffin pan.  Here is what mine looked like

I made 12 muffins and 3 cornbread sticks. 

You might want to give it a try. Great for snacks. I will freeze them and just heat one up in the microwave for about 20 seconds when I want to eat one.

Remember when you finish using an iron skillet, do not wash it with soap....use only hot water. If necessary use a clean wash cloth or paper towels with the hot water. Dry the skillet by placing it on the stove top and turn the burner on. Once the water has evaporated, remove the skillet from the burner. It is not necessary to put any oil on the skillet to put it away.