Grandma Elner's Sweet Cornbread
- 1 cup fine self-rising flour
- 1 cup fine self-rising yellow cornmeal
- ½ tsp salt
- ⅓ cup brown sugar
- 2 tbsp honey
- 1 large egg
- ⅓ cup mild-flavored olive oil OR melted butter (I like the butter flavor best, but oil makes the cornbread moist. You can do half and half if you like.)
- 1 cup whole milk or buttermilk at room temperature (Buttermilk is best, but if you don’t keep it on hand, you can add a splash of lemon juice to regular milk and let it sit for five minutes.)
- Use a paper towel to wipe a thin film of fresh oil on your iron skillet, place it in the oven, and preheat to 400-degrees.
- Pour the dry ingredients into a big mixing bowland mix well.
- Break a large egg into the dry mixture (or twosmall ones) and stir with a fork.
- Add the butter and/or olive oil and the milk or buttermilk and mix well. (Rosemary-infused olive oil is great—just put a clean, dry sprig of Rosemary in the bottle when you first buy it and leave it there.)
- Take the hot skillet out of the oven and pour the cornbread mixture in. (It’ll start to sizzle around the edges. That’s a good thing!)
- Put it back in the oven and bake for about 20minutes, or until golden brown with slightly darker crisp edges. (You can check doneness with a toothpick—if you stick it in and it comes out clean, it’s done.)
- Serve with butter and honey.