Cornbread- The southern way

Cornbread in the south has salt in the batter and not sugar , it's great topped with pinto beans or just toasted with butter. It cooks better if you have a cast iron skillet that has been seasoned or any baking dish will do.

Ingredients:
3 eggs
2 cups of yellow corn meal
1 1/2 cups of flour
2 cups of milk
1/4 cup of melted butter
2 teaspoons of salt
2 teaspoons of baking powder
1 teaspoon of baking soda
a splash of vegetable oil for the bottom of the skillet or baking dish
3 jalapenos finely chopped (optional)

Preheat oven to 425F. Preheat the oiled skillet in oven as it reaches the cooking temperature.
In 2 large bowls mix all wet ingredients in one (milk, eggs, melted butter) and all dry ingredients in the other(Flour, corn meal, baking powder and soda, and salt). Add the dry ingredients to the wet and mix it well. Add jalapenos if desired. You should get a thick batter.

Remove skillet from oven carefully as it will be very hot and turn it around so the oil coats all sides. Pour batter in preheated skillet and bake for 25 minutes or until a toothpick inserted in the center of bread comes out clean. Remove from oven and rub some butter on top, let it rest a few minutes before cutting it. I like placing cornbread under the boiler for 2-3 minutes for a crunchier top.