I use a freshly ground cornmeal, but you can use any plain (nothing added cornmeal - do not use the cornmeal mix) cornmeal. This recipe is a sweet cornbread so if you do not like sweet, just omit the sugar. I like the sweet cornbread but many do not.
Ingredients:
1 c cornmeal
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar or 1/4 c honey
1 c buttermilk (can substitute milk but it will not be as rich tasting)
1 egg, beaten
3 tbls melted butter
Directions:
Mix all dry ingredients together and beat together the liquids. Then stir everything together being thorough but do not overmix or the cornbread will be tough. Spread the batter in a greased and preheated 8 inch cast iron skillet or 8 inch cake pan. Be careful and do not burn the oil or lard you used for greasing. Bake 20 minutes in a 425 degree oven. Turn out onto a plate when done.
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