On Thu, 06 Jun 2019 15:52:10 -0400, 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

You had me until you said AP Flour... There is never a need for flour
in corn bread, ever

>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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____/~~~sine qua non~~~\____