1 1/2 c. stone ground corn meal
1 1/2 c. unbleached flour
2 eggs
1 tbsp. baking powder
1 c. milk
2 tbsp. Crisco oil

Preheat oven to 425 degrees. Put oil in seasoned iron skillet; heat in oven while mixing cornbread. Mix corn meal, flour, eggs, baking powder and milk together (should not be too thin of a mixture). Remove skillet from oven; pour mixture in skillet and return to oven for 45 minutes.