1 1/2 cups cornmeal ( stone ground is best)
2 cups AP flour
2/3 cup sugar
2 T. baking powder
1 teaspoon salt

2 cups of milk
2 eggs
1/2 cup melted butter....or veggie oil but butter is better!
Mix dry ingredients, beat the wet ingredients, pour the wet into the dry, stir to mix(don't over mix)
Pour into buttered 9 by 13 pan and bake 425 about 20 to 27 minutes until done....if you use a glass pan, lower the temp to 400.
Linda C

This is a family favorite:

Salmon Run Cornbread
recipe from Mark Shockley

2 2/3 c flour
1 1/2 c cornmeal
2 c sugar
2 1/2 Tbs baking powder
1 tsp salt
2 2/3 c milk
1 c melted butter
2 beaten eggs

Combine flour, cornmeal, sugar, baking powder, and salt. In separate bowl mix together the milk, butter, and eggs. Add dry ingredients. Blend until mixed. Do not over beat. Pour into greased 13 x 9 x 2 pan and bake in a 350 oven for 50-55 minutes or until golden brown. Serve with honey butter.

We had this one at a friend's home a couple of weeks ago. There were 4 couples and we all loved it! I know it's probably not the "traditional" cornbread, but it's yummy!

2 cups Bisquick
4-6 Tablespoons corn meal
1 cup sugar
2 eggs
1 cup milk
1/2 cup butter, melted (I use less)
Combine dry ingredients. Add eggs and milk and mix until blended. Add in melted butter. Pour into a greased (I use Pam) 9" pan. Bake at 350 for 35-40 minutes.

I miss Roger. ;)

Thank you for all the recipes! I'm planning to work my way down the list. Went last night to start on the cornbread, took a look at my cornmeal and realized it was ancient! Best before Aug '07. So I guess I need to pick some more up :)

Tracey

This is the recipe I have used for years.

Southern Cornbread

1 c. cornmeal
1/2 c. flour
1/2 t. soda
2 T. sugar
1 t. salt
1 t. baking powder
1 egg
1 c. buttermilk
2 T. bacon drippings or fat
Mix dry ingredients. Add egg, milk and 1 T. bacon fat. Mix well. Heat oven to 475. Melt remaining 1 T. bacon fat in 9X13 pan, tilt pan to coat. Pour in pan and bake for 20 min. or until brown.

If you have a recipe you like for your cast iron skillet, just double it, grease the bottom of your 9x13 pan, and bake it on the bottom rack of our oven. It will be fine.

I'm known for my cornbread (it's the sweet, cakey type).

For a 9 X 13" pan, I use:

2 cups flour
2 cups yellow cornmeal (be sure it's fresh)
1 cup sugar
2 tablespoons baking powder
1 teaspoon salt (or to taste)

2 cups milk
2 eggs
1 cup melted butter (safflower oil can be subbed, if preferred)

Preheat oven to 375,

In a large bowl, whisk together the dry ingredients. make a well in center. Add the milk, eggs, and butter. Stir just until dry ingredients are moistened, mixture should still be lumpy. Spread in greased 9 X 13" pan. Bake 35-40 minutes or until risen and top is just beginning to turn golden.

Great served with honey butter.

I thought I had one but turns out it was 8½ x 11.

(sorry, could't resist)