Pepper's Scratch Cornbread1 c cornmeal
3/4 c flour
1 tsp sugar
1 tsp baking soda
dash of salt
1 cup milk
1 small can of cream of corn
Mix together. Bake at 350 until bread is done (usually about 45 minutes) This is the one I use, but it's VERY moist. If you want a drier cornbread, take out the cream corn and increase milk to 1 1/2 cups
P.S. Missy again... I was out of all-purpose flour (I know you real bakers can't believe that! And I'm sorry to have to admit it. :)). So I used 1-3/4 cups Cornbread Mix instead of separate cornmeal, flour, baking soda and salt.
Serve warm and drenched in butter!
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