Place a well oiled, cured 10 inch cast iron skillet in a 425 degree oven.

Mix dry ingredients in one bowl; in a second bowl beat the egg well, then add the remaining wet ingredients. If you placed your oiled, cured 10" skillet in the 425 degree oven before you started mixing the two bowls above, it should be hot by now, it Must be hot.

Pour the "wet" bowl contents into the "dry" bowl and stir to mix, don't over mix, you have about 30 seconds to set the skillet out of the oven and pour the batter into the skillet, going in a circular motion around the skillet in a ever increasing smaller circle, you can not rake the batter around in the skillet after it hits the hot surface, you can rake the last remnents of batter from the bowl however.

Set your timer or look at the clock, it will take only eleven minutes til the bread is done if your oven thermostat is accurate. Turn out bread onto a raised bread rack as soon as you take it from oven or it will "sweat"; if your skillet was "cured" and not used for anything else, the bread will slide right out. The above sounds like a lot of fuss but it is not, and you will have cornbread so good it might make you slap your mamma, she might however slap back. >>floyd flud

well the slices are sharp pointed, then give it a try, it also warms over very nicely without being dry.