• 1cup milk
• 1cup buttermilk
• 2 extra lrg eggs
• 1/4 cup veg oil
• 2 cups yellow cornmeal
• 2/3 cup flour
• 2 Tsp gran. sugar
• 2 Tsp b.powder
• 1 tsp salt

1. Preheat oven to 425. Generously grease 10inch cast iron skillet. In lrg bowl, whisk together milk, buttermilk, eggs, & oil until well blended. Add cornmeal, flour, sugar, b.powder, & salt. Mix just until dry ingredients are moistened. Pour into skillet. Bake 20-25min or until beautiful golden color. Wooden toothpick inserted into center should come out clean. Serve Warm & Enjoy!

This recipe has been passed down to me from my great granma, my granma, & now to me(with a few minor adjustments of course). I LOVE cornbread & I LOVE this recipe. I will continue to pass this recipe down to my children, and hopefully they do the same.