Cast Iron Skillet, greased with shortening Preheat 425 degree oven In bowl add Add abt 1 inch of flour Add abt 1 inch of cornmeal Splash vegtable oil (abt 2 tablespoons) 1 egg 1 teaspoon sugar Dash of salt One large can evaporated milk 1 heaping tsp of baking powder Mix together, batter will be lumpy Pour into skillet Place skillet into oven on bottom rack Cook for abt 30 mins Done when toothpick comes out clean And top is well browned Remove from oven, let cool slightly before cutting Enjoy!

This cornbread was made by my Grandmother, Lillian Jordan Cranford Lewis, passed down to my mother, Claire Jury Cranford, which was passed down to me in 2002 and I have taught my youngest child, Amanda Ailstock how to cook this, as well. She so loved her Amma Claire's cornbread. Each of us has changed it according to our taste. This has never been measured, so have done my best to list about how much it would take. This is not a sweet muffin-type cornbread, but a "southern style" cornbread. The cast iron skillet gives the cornbread a crust that is desired for this style of cornbread. ~ 2005 Cathy Cranford

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