1 c  Flour
1 c  Corn Meal
1 ts Salt
2 tb Sugar
1 tb Baking Powder
1    Egg, lightly beaten
1 c  Milk
1/4 c  Cooking Oil

Combine the dry ingredients. Combine the egg with the milk and oil. Stir
into the mixture, mixing until *just* moistened. Pour the mixture into a
preheated, lightly oiled, iron skillet until a little more than half full.
Preheat the skillet by putting it into the oven when the oven is turned on
for preheating. Gives a very crusty cornbread with the top not cooked as
dark as the sides and bottom. Bake at 425 degrees F. for maybe as much as
20 minutes. Cool slightly and cut into squares, then serve warm. This is a
trial and error deal to suit your own taste for sweetness, adjust sugar as
you want, and crustiness. Dont want crust all over? Then dont use
prehotted cast iron skillet, use 8 inch or 9 inch greased pie pan instead.
Less crust? Experiment with preheating skillet on top of stove to varying
degrees, choose the one you like.