Super Simple Cornbread

Since moving to the South I've learned that there is cornbread for Northerners and cornbread for Southerners. Northerners like their cornbread sweet and Southerners, not so much. Since I was born a Northerner, I am a total fan of sweet cornbread. If that's the kind of cornbread you like, this yummy recipe is for you.

Our family has been making this cornbread recipe for probably 30 years and I haven't found one that I like better. Sometimes we've added other ingredients, like cheese, drained cooked corn and diced jalapenos, but it is WONDERFUL as is.

As I see it, the key to this recipe is having a well seasoned cast iron pan, though I'm sure it would turn out no matter what pan you happen to have. It's just that the cast iron pan with some melted butter in it gives it a very yummy crust.

Cornbread

1/4C butter, melted in cast iron fry pan and then divided
1 1/4C white flour
3/4C cornmeal
1/4C sugar (you can add a tablespoon or two more if you like it even sweeter)
5t baking powder (yes, this is right)
3/4t salt
1 egg
1C milk (use at least 1/4C more if you use buttermilk -- add enough for a thick pourable batter)

Preheat oven to 375 degrees

Melt butter in 9 inch (approx) well-seasoned cast iron fry pan.

In a bowl mix together flour, cornmeal, sugar, baking powder and salt. Combine egg with milk and mix. Add to dry ingredients along with a bit less than half of the melted butter. Stir just enough to combine ingredients.

Spread batter over melted butter and bake around 30 minutes until lightly browned.

Serve hot, cut in wedges with butter and honey.