I love cornbread. Always have. I've gone through phrases in how I made it. My recipe for years was the Marie Calender's mix, which was a little sweet, but so easy, and really, really good. Then, my mom made this recipe for me a few years ago. It is a non-sweet cornbread with a super crispy kissed-by-butter exterior. And on top of being the best-tasting cornbread I've had, it's yet one more opportunity to utilize your cast iron skillet. Bring this to a pot luck or your own table and once again, you are a hero for the day!
Mix Cornmeal, Flour, and Salt in a large bowl.
Add (without stirring) all remaining ingredients except butter and canola oil.
Hand stir (no mixer) and mix well with a large spoon. A few lumps are good. It's not as thick as you think it should be - thinner than pancake batter - but that's OK.
Place 9" or 10" cast iron skillet and in 450 degree oven for 5 minutes. It will begin to smoke.
Note: If you are doubling the recipe, a 12" cast iron skillet is perfect.
Take the skillet out, then add butter and canola oil. Let the butter melt, then pour in the cornbread mixture.
Bake for 15-20 minutes at 450 degrees, until the top is brown and the sides pull away from the edges of the skillet. If you are a Thermapen temperature geek like me, the center should be at least 185 degrees.