This part is easy. All the dry ingredients go in to the bowl and mix until there is now streaks and the powder looks all the same. Be sure to scrape the bottom of the bowl, flour likes to hide in the corners.I usually "hand" measure the salt. Its handier then finding a teaspoon. After the dry is all mixed up add the eggs and the oil and mix it up some more. I usually use a stout fork for this because the batter is very thick and I am trying to break up all of the lumps. Who wants lumpy cornbread? Once everything is all mixed up add just enough milk to allow the batter to pour, about as stiff as pancake batter. Mix it some more. Don't add more milk because its too stiff until its mixed very very well, the milk hides in corners too.