Perfect Cornbread

Perfect Cornbread

1 c. flour (can use all-purpose flour, whole wheat flour, or corn flour)

1/4 c. sugar

4 t. baking powder

3/4 t. salt

1 c. yellow cornmeal

2 eggs

1 c. milk (or cream)

1/4 c. shortening (can use oil or melted butter)

Preheat oven to 425°F.  Sift flour with sugar, baking powder, and salt; whisk in cornmeal.  Add eggs, milk, and shortening.  Beat with whisk until just smooth.  (Do not overbeat.)  Pour into 10 1/2-inch cast-iron skillet.  Bake for 20-25 minutes.  (Cut with plastic knife or spatula to avoid harming cast iron.)

Note: the pictured cornbread was made with corn flour, which can be found with other Hispanic foods.  This particular batch was also made using heavy whipping cream instead of milk, which makes for a much richer bread that hardly needs buttered.