Ozark Cornbread

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Recipe from Jeremy Jackson, The Cornbread Book: A Love Story with Recipes, William Morrow, 2003.

Makes 9 Pieces

Historically, cornmeal was easier to come by than flour, and also cheaper, so many Americans in all regions of the country subsisted on breads that contained no flour. If you can get fresh, whole-grain cornmeal, this cornbread is the one to make. It's the cornbread I grew up on, which is perhaps why I grew up to be so manly and healthy. My sisters and I prized the crisp corner pieces.

2 tablespoons plus ¼ cup canola oil
1 2/3 cups cornmeal (preferably whole-grain)
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1 large egg

Preheat your oven to 400°F. Put the 2 tablespoons canola oil in an 8 x 8- or 9 x 9-inch baking pan and put the pan in the oven to heat.

Stir together the cornmeal, baking powder, and salt. Add the milk, egg, and the ¼ cup oil and stir until just combined. There should still be small lumps in the batter.

Remove the hot pan from the oven, pour the batter into it, then shake it carefully to spread the batter into the corners. Bake for 22 to 28 minutes, or until firm and just beginning to brown.