Yes sir, that can be arranged....sending you the recipe, that is I think you're a bit southeast of me , so I'll set my perimeter cams in that trajectory ....

Hard to tell in just writing, but I sure can send you the recipe via PM, iffin you're serious ! Don't want the kids on here to get too upset at what all I put in it , lol. It started with an original foundation that I improvised on, over time.

You give the order and I'll shoot it to ya tied to a round from my Howitzer ...

Hahaha! Let’s steal a cop car! Not up on here!


Sharon! Send it! Anything you make has GOT to be gold!

Hey! There is a few of us always up for a good recipe…….?

I wouldn’t trust that Maryland guy. Lol.

Ok, just for Hobbie and maybe some others who like cornbread done this way, I'll post it here. Iffin ya don't cotton to the sweetness, keep makin' it your way and I'll do mine

Decades ago, in south FLA, my friend, an older deep southern black lady, called Lula May, handed this down to me. Over time, I improvised it a bit and came up with a unique way that I like best. I don't recall anyone yet who has tried it and not liked it. But then again, they like a sweeter cornbread to begin with.

This can be doubled , of course, to make as much as desired. Some things I don't measure, after so long of doing this. I'll estimate as best I can.

1 cup flour, any type. A good pancake mix works great too. Oven; 425
1 cup good quality cornmeal
1/4 cup brown sugar ( option, agave nectar blends perfectly instead of sugar, too)
4 teasp. baking powdah
3/4 teasp. salt
2 eggs
1 cup milk (even eggnog works )
Dash of real vanilla extract
Little bit Blackstrap Molasses ...maybe 1/4 cup
1/4 cup oil (olive, coconut ,etc)

Mix wet ingredients , stir in dry. * I mix the brown sugar in the wet ingredients, not the dry. Blends bettah that way. Agave nectar works great in place of sugar, for those who don't want the sugar spike blood count

Fold into the oiled baking pan of your choice

Bake 425 , 20-25 minutes. Check for toasty brown on top, test with fork to make sure.

Option ; coat the top with real buttah , let rest and serve.

The only other cornmeal dish I love is deep south hush puppies. Simmered in the pan after cooking a mess of bream or catfish...

There ya go, Marine !

I like some sugar in my tea and my cornbread, but just a bit, enough to make the tea not bitter (sure not like Southern sweet tea) and the cornbread just a tiny bit sweet, but not like cake.

The one rule for cornbread is it needs to be cooked in a well seasoned cast iron skillet!

Gonna make it tonight.

Gotta go buy some molasses now:) Thanks Sharon.

I'm betting some of those openly food-snobby southern types are going to try it in secret - in the closet so to speak:)

well, it's a bit novel , I admit...I thought of the molasses just putting a little more colour and pizzazz to the bread. Not too much, howevah. It's easier to add more later than too much to staht .

And enough real vanilla extract makes about any bakery item great.

Just put it in the oven.

Does this look right Ms. Sharon?

HT that looks fantastic. Make sure the fork test shows its done. Slather some real buttah on the top and let it rest.

I’m on my way!