When we bought some freshly milled cornmeal at the Great Smoky Mountain Visitor’s Center last month, they gave us a recipe for cornbread. While we haven’t opened the new bag of cornmeal (need to finish the already opened one first), we did try the recipe last night. It was nice and dense, which means it didn’t fall apart – a nice feature – but I prefer mine a bit sweeter. I guess that means it’s time to try some experimenting, combining elements of this recipe with our old standby one.
Great Smokies’ Great Cornbread
1 1/2 cups sour milk or buttermilk
1/4 cup melted butter or margarine
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups cornmeal
1/2 cup flour
Beat together milk, eggs and butter. Combine dry ingredients, then combine two mixtures. Pour batter into a greased 8″ square pan. Bake at 425° for 25 minutes or until golden brown.