Combine 1 1/4 cups of all-purpose flour with 3/4 cups cornmeal, 1/4 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. Combine with 1 cup skim milk, 1/4 cup vegetable oil and 1 beaten egg to from a batter. Bake at 400 degrees Fahrenheit until browned.
Grease a 8 or 9-inch baking pan or cast iron skillet before adding the batter to prevent the cornbread from sticking. Bake the cornbread for 25 to 30 minutes or until it is golden brown, the edges have pulled away from the sides of the pan, and a tester inserted into the center comes out clean. Serve cornbread as an accompaniment for chili, soup, barbecue, black-eyed peas or collard greens. Serve it with butter and a drizzle of honey or syrup to eat as a snack or dessert. Many stuffing and dressing recipes use crumbled cornbread as a base.
The origin of cornbread dates back to the early years of America, before the arrival of European settlers. For years, Native Americans had been using ground corn, water, salt and sometimes sweeteners to prepare a crude version of cornbread. The dish gained much of its popularity during the Civil War when corn was plentiful and inexpensive.