|This cast iron pan has seen a lot of cornbread|
I'm eating some of this one when I finish this post.
I usually add the milk before the egg simply because I am afraid of solidifying any part of the egg with the hot oil It's never happened, but somehow I remain afraid of it. Mix all together until evenly moist, pour back into the hot pan and get it into the oven for 30 minutes at 400º F. Allow to cool before cutting and enjoy it, however you eat your cornbread.
So, ingredients aside, use a hot pan to pour the batter into, and once you have added moisture to the dry ingredients, working quickly is the most important part of making a good cornbread. I hope you enjoy this once in a while.
Maybe with hunks of Cheddar and bologna.