From Talk about Good, Volume I:

1 cup yellow corn meal
1 cup flour
1 egg
1/4 cup white sugar
1/2 cup butter
1 cup milk
1 teaspoon salt
4 teaspoon baking powder

Mix all dry ingredients together in mixing bowl. Melt butter and add to dry mixture. Beat one minute. Grease 9″ round baking pan. Pour batter into pan and bake about 30 minutes in 350 F oven.

Notes:
I grew up on Jiffy cornbread mix, so never learned to make cornbread from scratch. After realizing this deficit in my education, I searched high and low and finally found this one. It’s became a favorite and staple in our house.

My dad swears by baking any cornbread in a cast-iron skillet, but this recipe really works better in the cake pan. As long as no one tells him that I’m doing it. You’ve been warned.

Oh, this one doubles very nicely into a 9 x 13. Good for parties, big families over for dinner or bringing a new mom a meal. The only drawback is that it’s better to eat this hot out of the oven. Cornbread always seems to turn dry the day after baking, so plan to bake what will be eaten. Leftovers aren’t the greatest. Though it’s SO quick and easy that you don’t mind making more.

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