REAL Southern made Corn Bread
I grew up on this stuff.. Thank you Aunt Ruby.. :-)
1 1/2 cup of Aunt Jemima Yellow Corn Meal
1/2 cup of flour
2 tsp. Baking Powder
1 tsp. salt
1/2 tsp soda ( if you use buttermilk )
1 egg
1 pint of Buttermilk (or whole milk)
Directions:
Heat skillet on medium heat (good ole heavy cast iron skillet is best) with grease (Crisco works great).
Mix all ingredients above together in a bowl, batter should not be too thin. Add 3/4ths of the liquid and stir gently and add more liquid if needed. Pour in batter and watch for 1 minute or so until bubbles appear around the outside edge of the cornbread. Remove from stove top and bake at 450 deg, 25-30 min.. or until toothpick comes out clean and beautifully deep golden brown. Remove bread to a cooling wire rack. Slice into 6 wedges. Wrap each wedge in plastic wrap, place in a ziplock freezer bag and store for 2 to 3 months in the freezer.
For a special treat! Add some finely diced Jalapeno Peppers, or blend in some cayenne pepper, garlic, or whatever spice you have an affinity towards.
Make it a meal! To the mixed batter add about 1/2 cup of frozen corn, 1/2 lb of cooked ground beef, chicken, or turkey that's degreased by dabbing with paper towels and 1/4 cup of diced onions. Great for a breakfast! Microwave a slice of cornbread, cut in half and generously pour on syrup!
Southern cornbread to me is heavier than others but much more substantial. If you increase the amount of flour and decrease the amount of cornbread meal, you get a lighter bread.