You can use pretty much any cornbread recipe, but I used the one on the back of the corn meal container.
Skillet Corn Bread slightly adapted from Quaker Corn Meal
1 1/4 cups unbleached all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup skim milk
1/4 cup olive oil (could also use canola/vegetable)
2 egg whites or 1 egg, beaten (I used Ener-g Egg Replacer)
Place iron skillet (if using) into oven. Preheat oven to 400 degrees. Combine dry ingredients in a medium size bowl, add in milk, oil and egg (or egg replacer). Mix until just combined. Remove skillet from oven and add a tablespoon (or two!) of butter to the skillet. Swirl around to coat bottom. Pour cornbread batter into hot skillet. Return to oven and bake for 20 minutes or until light golden brown and toothpick comes out clean. Serve warm with extra butter, if desired.
**No cast iron skillet? You can still bake this in the oven in a 8 or 9 inch pan. (or check out the affiliate links below!) Just skip pre-heating the pan in the oven. Grease your pan before adding batter. I also like to make cornbread muffins in the muffin pan, but I am loving these shaped cornbread pans!