This cornbread is excellent with soup, chili, and stews. It’s quick and easy to make, and is basically fool-proof. The recipe here is very similar to the one on the Albers Cornmeal box, modified only slightly. As noted below, you can also add other items to the recipe if you wish.
There’s northern cornbread, sometimes called Johnycake, and southern cornbread. This is more of the northern variety, although not as sweet as some; the southern variety is typically less sweet and more crumbly.
Cornbread is usually made in either a muffin tin or a cake pan. In the photo, I’ve used a cookie sheet with shaped indentations to make little cakes. This was just an experiment, but it worked out fine. Each one or two made a serving, which was very convenient.
1 cup yellow corn meal
1 cup flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
Mix the dry ingredients in a larger bowl and the rest in a smaller bowl. Then combine them in the larger bowl and stir with a whisk until fairly smooth. Then pour into a pan or muffin tin. Allow room for the cornbread to rise, as shown below.
Bake at 400 degrees for 20-25 minutes.
If you don’t have the time or don’t want to bother making the cornbread from scratch, Marie Callender’s mix is very hard to beat.