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[quote=Anonymous]There are different types of cornbread.  The sweet cake-like cornbread is something I had honestly never eaten (or even seen) until we moved out of the deep south.  The only kind of cornbread I know how to make is the true southern buttermilk cornbread.  If that's not what you are looking for, then this is the wrong recipe.

About 2 cups of Martha White WHITE (not yellow) corn meal mix (It's just easier than mixing the corn meal with baking powder and salt, but you can certainly use plain white cornmeal and add that powder and salt yourself.)
1 large egg
About 1 1/3 cup buttermilk (you may have to adjust the amount a little)
1/4 cup vegetable oil
About a tablespoon or so of sugar
  
Preheat your oven to 450.  Grease your cast iron skillet with a lot of Crisco.  Put the skillet in the oven and get it really hot.

Mix everything together and pour it into the hot cast iron skillet.  Bake for about 20 minutes or so.  You'll know it's about done when the top starts to brown.  Flip it out of the pan.  Serve it hot.  We had it last night with vegetables and stewed tomatoes.  [/quote]

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