Southern Cornbread I

Preheat oven to 425°F and lightly grease a 9-inch cast iron skillet or baking pan.

Combine the yellow cornmeal, flour, baking powder, and salt substitute in a large mixing bowl, whisking together until evenly distributed.

Create a well in the center of the dry ingredients and pour in the slightly beaten egg and skim milk.

Stir the mixture gently until just combined, being careful not to overmix; some small lumps in the batter are acceptable.

Pour the batter into the prepared skillet, spreading it evenly to the edges.

Bake in the preheated 425°F oven for 20–25 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 3–5 minutes before turning out onto a wire rack or serving directly from the skillet.