Jiffy + 1/3 cup milk + 1 egg + oven = YUMMY
If you’re not baking it in a cast-iron pan that has little ear-of-corn shaped molds, it ain’t cornbread!
Hell, I can tell you the proper quantities and procedure without looking it up. I can turn out a skillet of good cornbread easy as making a pot of pasta.
1 cup stoneground white cornmeal
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp salt (plus black pepper, if you like that sort of thing)
Whisk together in a bowl.
Beat an egg together with 3/4 cup of buttermilk while you preheat the oven to 425.
Place an 8-inch cast iron skillet in the oven to heat up, with a tablespoon of fat in it. Bacon grease is best, Crisco or peanut oil will do. After about five minutes of heating, whip the egg-milk into the dry ingredients, roll the grease around in the pan, and pour in the batter. Put back in the oven. It’ll be done in about 20 minutes.
Remove the skillet, flip CONFIDENTLY upside down over a plate. The finished cornbread should plop down nice and brown and steaming.
Sounds good, Uke, but you’re missing out by not tossing a little cornmeal into the pan before pouring in the batter. Lends a nice texture to the finished product.
My MIL’s recipe is like Ukulele Ike’s but without the cream of tartar and the egg. It’s great.
I made the recipe Dwyr linked to but I didn’t have enough cornmeal on hand so I improvised with a third of (oh the shame! …
Cream of Wheat.
Not too bad. Needed butter though. Everything needs butter.
Here’s a good one.
custard topped cornbread
1 1/3 cups cornmeal
1/3 cup flour
1 T soda
1 T salt
2 T sugar
1 cup buttermilk
2 cups 1/2 + 1/2
3 eggs
2 T butter, melted
1 T butter
a few assorted sweet and hot peppers
saute pepper mix sweet and hot in 8 inch cast iron use whole butter add ingred and bake at 325 the cornmeal will sink to bottom and a flan will occur on top whoa
Ok, I have no cast Iron skillet.
What can I do? Advice me, oh wizend ones.
And yes, I know that one of the things I can do is get a Cast Iron skillet. It’s in the works.
Don’t get one of those discount store cheap skillets, get a Griswald- garage sale or yard sale- and season it, get some lard worked down in the pores of it,
those cheap skillets are rough inside and everything will stick to em.
Get yourself a Lodge cast iron skillet. The prices are very reasonable if you order directly from them. As I recall, they also carry Lodge stuff in the “Ol’ Country Store” section of Cracker Barrel, but avoid this option at all costs, as the markup is insane.
Also, keep in mind one thing: never, ever, never, NEVER wash a cast iron skillet with soap (my Southern mother nearly killed my Yankee SIL when she dropped her 100+ year old iron skillet in the dishwater.) You season it with oil before use (follow the instructions they include with the skillet).
Wow! Nothing to add ‘cept I’ve this hankerin’ for cornbread now! 
I’m saving this file to disk so I can try some of the recipes when I have the time. Thanks, all!
Oh, and my grandmother’s “off the cuff” recipe. I say off-the-cuff because as far as I know, she never measured ingredients in her life. She grew up on the slopes of Brasstown Bald, in the Georgia Blue Ridge, and she could make perfect cornbread just by feel. Great stuff.
2 cups corn meal
1 cup flour
2 eggs
1 tsp sugar
1 tbsp salt
2 cups buttermilk
mix all ingredients into a thick batter. Take 5-6 tbsp of lard, bacon grease, or, if you must, vegetable oil, heat on stovetop in an 8" greased iron skillet *just until it barely starts to bubble. Leave approximately one tbsp of the hot oil in the pan. Mix the rest quickly into the corn batter. Pour the batter into the skillet, and put into the cold oven. Set the oven to 500 degrees, and by the time the oven reaches that temperature, your cornbread ought to be very nearly finished. Test with a clean knife.
This recipe produces super-crusty, moist cornbread in the Appalachian-Southern style.
Sweet cornbread is naaaaasssssty.
Boy, I screwed that up pretty badly. Sorry.
Yeah, but your cornbread smells good !! 
Tristan, you can make passable cornbread in a muffin pan or round cake pan. A dark pan works best. Be sure to grease it first !
If you can’t find Martha White or some of the other Southern brands, try Kroger’s house brand. Believe it or not, they make a fairly good corn meal mix.
Something I like to use for grease is butter-flavored shortening. Crisco makes one, but again I use Kroger’s brand.
And stay away from that sugar !!! Gah !
I’ve always thought of cornbread with sugar and/or flour as “Yankee” cornbread.
And my mama and grandmama both put the oil or grease in the cast iron skillet and heated it in the oven (not on the stovetop) while you were mixing up the batter. The you pour the batter into the hot oil.
Other than that, some of the Southern recipes above sound pretty good to me! Unfortunately, I do my best to eat no corn anymore.
All the no flour recipes above are pretty much what I do, too, always with stoneground cornmeal and buttermilk. Cast iron skillet heating up in the oven while mixing batter, check, pouring the batter into the hot skillet gives it the amazing crispy crust. Never use soap on your skillet; a hot water rinse and light scrub is enough. I usually put another coat of oil on it after rinse and stick it in a warm oven to season more. If I were to grab one thing out of my kitchen during a fire, it’d be my dear old skillet. Got a cast iron cornstick pan, too, but the best cornbread comes from that skillet.
As lagniappe, add some corn kernels–drained canned for me-- and some sliced jalapenos. About mixes, yeah, they’re easy, but just like biscuit mixes, they pale when compared to fresher ground.
Sorry for the hijack, and I don’t mean to be nosy, but what the huh? Is corn bad for us now, too? Did I miss something?
and no baking powder, neither.
For one pone,
1 400 °F oven
1 buttered pan
2 cups cornmeal stone ground, white or yellow, no “self rising” crap in it.
1 tsp salt
1 tsp baking soda
1 egg
4 tbsp vegetable oil
2 cups buttermilk
Mix the solid part up pretty good first. You want the salt & soda very evenly distributed. Then add the wet parts. Mix 'em up, don’t shoot for overly smooth, just stir about six times and then spoon it into the buttered pan.
Bake 50 minutes.
Surround with fried pork chops and butterbeans; or fresh ham and turnip greens; or barbecued chicken and rutabagas or butternut squash… mmm
And crumble up some of the leftovers the next morning and pour some of the remaining buttermilk over it and eat it for breakfast.
JuanitaTech puts both sugar and flour in her cornbread! She just uses the recipe on the back of the Indian Head cornmeal sack.
As Uke and JuanitaTech have exchanged a couple ‘southern’ cooking tips, she feels so ashamed.
She’s not, however, going to stop putting sugar and flour in her cornbread because her boys like it that way.
Indian Head has a recipe on the sack? Hmmph, well I’ll be damned!
Actually, I like the sugar-and-flour version too, but I think of that as johnny-cake, not cornbread. Different stuff. Anyone else call it that?