On Thursday, June 6, 2019 at 12:52:29 PM UTC-7, Derek Schur wrote:
> Also posted in rec.food.baking, I'll also post this here.
>
> In the interest of furthering the neverending discussion of how best
> to make cornbread, I offer the following thoughts. Start as as folows.
>
> 4Tbs. Melted Butter, Margarine or Vegtable Oil (In that order of
> preference)
> 1 Cup Cornmeal
> 1 Cup A/P Flour
> Sugar--Anywher from nothing, if you're a True Southener, up to 1 Cup,
> if you're A Damned Yankee. (My taste is about 1/4 Cup.)
> 1 Tbs. Baking Powder
> 1 Tsp. Baking Soda
> 1-2 Tsp. Salt
> 1/8-1/4 Tsp Nutmeg (*Yes! This matters!*)
> 1.5 Cups Buttermilk (strongly prefferable) or regular Milk
> 1-2 Eggs*
>
> Grease a 10" skillet, and place it in a cold oven, and then pre-heat
> it to 400 degrees Farenheight.
>
> Mix the ingredients together (withold wet ingredients for as long as
> possible), and pour into the fully heated skillet. Then bake at 400
> degrees for 18-20 (posaibly 22) minutes.
>
> * I've heard suggestions of 3 eggs. But I think that hurts the flavor.
> I think that 3 eggs doesn't improve the rise (which it does), enough
> to offset the detriment to flavor.
>
> **With this said? I welcome vigorous debate. Have a quibble with this?
> Feel free to say so. *EXCEPT* for one point. The Northern/Southern
> thing. I.E.--sugar. That's a Holy War that just can not be resolved by
> discussion. So let's not even try.
>
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this is still what I consider the best. This is the cornbread we served in the restaurant every day.

https://www.hizzoners.com/index.php/...den-corn-bread