Combine flour, cornmeal, salt, sugar and baking powder in a large bowl. Stir in milk and egg; beat for one minute. Add 1/4 cup oil and beat for one additional minute. Place remaining oil in an 8"x8" baking pan; tilt pan to coat edges. Spread batter in pan. Bake at 425 degrees for 25 minutes, until golden.
Tip: Mom's old cast iron skillet is perfect for baking crisp, delicious cornbread. Before you mix up the batter, drop a tablespoonful of bacon drippings or oil into the skillet and place it in the oven to preheat. When the batter is ready, the skillet will be too.
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