Mom's Cornbread

This is the best cornbread ever. I have a hard time eating any other cornbread… If you don’t have a cast iron pan, you can use another kind, just make sure it’s oven safe for 425 degrees. I don’t think many nonstick skillets can go into an oven that is that hot. This is great with butter and a drizzle of honey. mmmmm

1 cup cornmeal
1 cup flour
1 t. salt
1 T. baking powder
2 eggs
1 cup milk
¼ cup sugar

Mix all ingredients together. It should be the consistency of pancake batter. Heat a 10 inch cast-iron skillet. Add oil to the pan (no more than ¼ cup). Sprinkle dry cornmeal in the pan to lightly cover bottom. Pour in the batter. Bake at 425 for 20-25 minutes.
Easily halved for a smaller cast-iron pan.