wilkes

I only use cornmeal, milk and just a sprinkling of sugar (your option here)
I NEVER but NEVER use eggs in my cornbread, I think that gives the cornbread a 'cake-like' texture and I love my cornbread crumbly and non-malleable.

that's alright Say Cheese...I do too!

Ewww! Cheese, I don't think I'd tell that in public around here. :)

Lol....I love Jiffy cornbread.

1.5 c cornmeal
1 egg
1/4 stick of butter melted
1 c buttermilk or whole milk

Mix all ingredients together. Bake at 425 for 30 minutes.

I always grease a cast iron skillet very liberally with Crisco and put it into the oven to heat while I get the ingredients together. The Crisco will melt, and when you put the batter in the skillet, it'll sizzle and it'll brown the cornbread real nicely.

2 cups cornmeal (the self-rising kind)
1 egg
1/4 cup oil
1 1/4 cup milk
Mix together and put in hot cast iron skillet. Bake for 25 minutes on 400.

I always get my cornmeal mix from the mill in Boonville then add a good amount of drippings from the jar I keep in the fridge.
Work it into the cornmeal until it's about the size of BB's.
Then mix in an egg and enough warm water to make a medium thick batter. Pour into skillet which has been pre-heating in a 450 degree oven.
Bake at 450 until top is browned and knife inserted comes out clean.

you don't have to put all those ingredients in cornmeal to make cornbread. i make muffins and sometimes i use a pie pan. put about 2 cups of martha white cornmeal in a bowl..turn your water spout on low...add water..keep stirring it while your putting water in it...you can tell when you have enough water. add egg...stir..put in greased pan and bake on about 400* for about 25 minutes. you can teell when it is done. it will be light brown.

I use Linney's Cornmeal and all I put in it is water and bake it. Everyone that comes to my house and eat(which are many) love it .

2 cups Linney's Mill SR Corn Meal, enough water to make a batter(start out with 1/2 to 3/4 cup) add more if needed. Pour into a cold iron skillet sprayed with Pam and approx 2 Tbls oil in it. Bake at 425 degrees for about 20 minutes or until golden brown. Tenda Bake must have egg and milk added, as it is ground too fine.

If you buy the cornmeal mix in the big bags like flour it is not sweet. I like the Martha White or Southern Biscuit brand. All you do is add milk, egg, and oil. The only sweet kind I know of from the store is those little boxes of Jiffy. I dont even know why they call that crap cornbread, it doesnt even taste like it.

i like hot peppers in corn bread

1 cup corn meal
1 cup hush puppy mix
2 eggs
3/4 cup milk
2 tbsp butter

preheat oven to 400. melt butter in iron skillet in oven. Mix together all ingredients in bowl. Add melted butter. Mix well. Pour into skillet. Bake for about 35 minutes or until golden brown.

Delicious Buttermilk Cornbread
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter
Preheat oven to 400°.
Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
In another bowl, whisk buttermilk and milk with eggs and melted butter.
Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
Using oven mitts or potholders,
carefully remove the hot skillet from the oven;
swirl slightly so oil coats sides of pan.
Pour batter into the skillet then return to oven.
Reduce heat to 350°.
Bake cornbread for 35 to 45 minutes,
until it pulls away from sides of pan and is lightly browned.
Cut into wedges.

I am looking for a really good recipe. I prefer one that IS NOT sweet like the mix in the store.