I do love sweet cornbread--with enough flour and sugar for it to qualify as cake. If I find some in a restaurant, I'll get it for dessert. Warm and buttered, it's better than a brownie, and this is from a chocoholic!
We don't think sweet cornbread goes very well with, say, chili or kielbasa and kraut, though. So here is Charlie's favorite cornbread. He taught me the recipe when we got married.
- 1 cup yellow cornmeal
- 1 scant Tbs baking powder
- 1 egg
- 1/2 cup BUTTERMILK (or milk with 1/4 tsp white vinegar stirred in)
- about 1/4 tsp salt
You can also pour it all into the pan at once and cover the pan. Lower the heat and watch for the signs it's ready to turn. Slide it out onto a plate and flop it back into the pan. Don't cover. Turn off the heat and let the hot pan finish the cooking.