Henrietta is still at the doctor (computer repair shop), so I am delving into the photo archives for one more Tuesday.
Here in the Mid-Atlantic, folks feel strongly about their cornbread. Some like it "wet" (also known as corn pone in some locales). Some like it dry. Some insist that it be made in a cast iron skillet. Some like it sweet. My father-in-law, whose roots were in the south, scorned sweet cornbread. "That's not cornbread," he'd say.
My own cornbread probably doesn't please any of the passionate cornbread makers. It is simply...simple. It mixes up in a flash, has just a touch of sweetness, and can be made into muffins or baked in a square pan or plopped over leftover chili and baked for a great casserole.
How do you prefer your cornbread? Are you a cornbread connoisseur?
1 cup flour
* I have used as little as 1/8 cup sugar. Adjust to your own preference.
** If you use muffin pans, bake for 18-20 minutes.
But he answered and said,
It is written, Man shall not live by bread alone,
but by every word that proceedeth out of the mouth of God.