This is a sweet tasting cornbread with a more cakelike consistency since it is made using half flour and half cornmeal.
| 1 | C | flour |
| 1 | C | cornmeal |
| 1 | tsp. | baking powder |
| 1 | tsp. | baking soda |
| 2 | eggs | |
| 1 | tbsp. | oil |
| Buttermilk | ||
| salt | ||
| sugar |
Use enough buttermilk to make it a thick gravy consistency....then add enough salt and sugar so that it suits your taste buds.
Well grease a cast iron corn muffin baker or a cast iron skillet or you can use a regular muffin tin. For some reason cast iron and corn bread are like "peas and taters". Bake in a hot oven, 400F for about 20 minutes or until golden brown. The shallower the pan, the quicker the bread will cook.