This recipe came to me from an old cookbook that I had for years called The Settlement Cookbook. The original recipe calls for double the amounts below - because it made a 9x13 pan of cornbread. When my boys were home this was great. I've cut the recipe in half for just me - I freeze what's left over. It is delicious with beans and rice, for breakfast with a cup of piping hot tea, for an afternoon snack with a cup of tea . . . you get the idea.
The Best Cornbread Ever
1 C Sugar (or less)
1 C sour milk or buttermilk (make sour milk by putting a tablespoon of white vinegar in sweet milk)
1 C yellow cornmeal
1 tsp baking soda
1 tsp salt
1/2 C melted butter (or margerine if that's what you use, or even vegetable oil - I've used that in a pinch)
1 C flour
Mix the egg, milk, sugar, soda and salt together with a wisk. Melt the butter over a low heat (or in your microwave if you have one). Add the cornmeal to the milk mixture. While you are wisking, add the melted butter (you don't want to cook the egg). Finally stir in the flour.
If you like you can add about a cup of berries (like blueberries) to the cornbread.
Spoon into a buttered 8x8 inch pan and place in a 350 degree oven for approximately 25 minutes. The top should be golden brown and a toothpick should come out clean.