• Cooking Time: 20
• Servings: 12
• Preparation Time: 5
• 1 C. flour
• 1 C. fine ground yellow corn meal
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp.sugar
• 1 C. plus a splash of milk
• 1 egg
• 1/4 C. oil or bacon drippings plus a little more for the muffin tin

1. Dribble a bit of oil into each cup of a 12 seater muffin pan, metal is better than silicone for this recipe. Place it in a 425 degree oven.
3. Mix all the ingredients in a bowl.
5. When the oil in the pan is hot enough to sizzle over a drop of batter, fill the cups very quickly so that it is essentially frying before baking.
7. Bake for 20 minutes.
9. Serve with hot soup and butter.

I know everyone is biased towards what they grow up with but I really think this is the best cornbread ever. I hate sweetness or chunks of gooey corn in mine and this has neither. Just salty, crunchy cornbread goodness.