Corn Bread

Preheat oven to 425°F (220°C). Grease an 8-inch cast iron skillet or round baking pan with a thin coat of oil.

Combine all-purpose flour, cornmeal, sugar, instant nonfat dry milk powder, baking powder, chili powder, oregano, and marjoram in a large mixing bowl. Whisk together until evenly distributed.

In a separate bowl, mix water, oil, and beaten egg until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix; the batter may appear slightly lumpy.

Transfer the batter to the prepared skillet or baking pan, smoothing the top with a spatula.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.

Remove from oven and let cool in the pan for 5–10 minutes before turning out onto a wire rack or cutting directly from the skillet.