Corn bread recipe

[Steve]

I am looking for a good corn bread recipe. The recipes that I've tried in the past have either been too dry or lacking flavor. Does anyone have a "perfect" recipe? 

[DKM]

Define perfect please.

DKM

(Of course it HAS to be cooked in a cast iron skillet)

[Randy]

Sweet?
A little Sweet?
Or heck no, no sugar?

Randy

[Steve]

Sweet?
A little Sweet?
Or heck no, no sugar?

Randy

Somewhat sweet... moist and crumbly. 

[Randy]

We use the premixed MarthaWhite in the pouch.
Moist but very crisp on the outside when done in a frying pan.
Slightly sweet.

Randy

[Foccaciaman]

I usually find a good premix and add the following
1/4 cup bacon grease
a few pieces of crumbled bacon
1/4 diced onion
1/2 cup frozen corn(must be frozen not canned)

Turns premix into pretty tasty cornbread. even if you just add the bacon grease, that is a neccesity.

Bingo

[Steve]

Onions... now there's an interesting idea!

Almost sounds like you're making "hushpuppy" bread!

Speaking of hushpuppies... anyone care to share their favorite recipe? 

[007bond-jb]

Coat the bottom & sides of your cast iron skillet with lard or Crisco the more the better

[DKM]

Man after my own heart.

Of course the doctor says if I want to keep it beating use canola or corn oil

[kira09]

Ingredients:

    * 1 3/4 cups stone ground cornmeal
    * 3/4 cup all-purpose flour
    * 1 teaspoon salt
    * 2 teaspoons baking powder
    * 1 1/2 cups whole milk
    * 1 large egg
    * 4 tablespoons melted butter
    * 1 to 2 teaspoons vegetable oil for the pan or skillet

Preparation:
Heat oven to 425°. Put a sturdy 8- or 9-inch iron skillet or square baking pan in the oven.

In a medium bowl, combine the cornmeal, flour, salt, and baking powder. Whisk to combine.

In a large glass measuring cup or a bowl, whisk the 1 1/2 cups of milk with the egg and melted butter. Stir into the dry mixture until blended.

Carefully remove the hot pan from the oven and swirl a teaspoon or two of vegetable oil around in it until the bottom is coated. Spread the batter in the pan and bake the cornbread for 22 to 25 minutes, or until lightly browned.


_________________
Toaster

[bob]

Ingredients:

    * 1 3/4 cups stone ground cornmeal
    * 3/4 cup all-purpose flour
    * 1 teaspoon salt
    * 2 teaspoons baking powder
    * 1 1/2 cups whole milk
    * 1 large egg
    * 4 tablespoons melted butter
    * 1 to 2 teaspoons vegetable oil for the pan or skillet

Preparation:
Heat oven to 425°. Put a sturdy 8- or 9-inch iron skillet or square baking pan in the oven.

In a medium bowl, combine the cornmeal, flour, salt, and baking powder. Whisk to combine.

In a large glass measuring cup or a bowl, whisk the 1 1/2 cups of milk with the egg and melted butter. Stir into the dry mixture until blended.

Carefully remove the hot pan from the oven and swirl a teaspoon or two of vegetable oil around in it until the bottom is coated. Spread the batter in the pan and bake the cornbread for 22 to 25 minutes, or until lightly browned.


_________________
Toaster

Sounds pretty good compared to my "tried and true" recipe.  I do add just a little molasses and chopped jalapeno peppers and will probably add these to yours also.
Thanks-  Bob