Combine the dry ingredients. Combine the egg with the milk and oil. Stir into the mixture, mixing until just moistened. Pour the mixture into a preheated, lightly oiled, iron skillet until a little more than half full.
Preheat the skillet by putting it into the oven when the oven is turned on for preheating. Gives a very crusty cornbread with the top not cooked as dark as the sides and bottom. Bake at 425F. for as much as 20 minutes. Cool slightly and cut into squares, then serve warm. Adjust sugar as you want, and crustiness.