Christabel's Family Cornbread


By my family, I mean the one my family borrowed from Fannie Farmer. The recipe accompanies our Chicken and sausage chili recipe. In addition to using the recipe as a topping for chilli, you can make it on its own. My family often melts the butter in a small cast iron frying pan and then uses the seasoned frying pan as the baking dish - it gives the dish a very down home feel.
 
Ingredients:
1 cup corn meal
1 cup white flour
1/4 cup sugar
5 tsp baking powder
3/4 tsp salt
1 cup milk
1 egg
2 tbsp melted butter
 
Method:

1. Mix and sift dry ingredients
2.Melt butter in a 8" cast iron frying pan, reserve the hot, buttery pan

3. In a second bowl, mix wet ingredients (including butter) and stir
4. Combine wet ingredients with dry and stir. (if you're making this as a topping for chili - stop here and refer to step #9 of chili recipe)
5. Pour batter into the cast iron frying pan (or shallow baking dish). Cook at 400F for twenty minutes.