My wife has been getting Dolly Parton brand. It's way better than any of the other brands

We call those cornbread fritters.

Are you hungry for stove top or oven baked cornbread?

Oven baked! Of course it’s gonna be a million degrees with miserable humidity the next few days

Wife has always made it with sugar

One of the fondest memories I have now is remembering my mom & dad sitting on the porch after sundown with a glass of cornbread and buttermilk. This was when the work on a summer day was called and a time for them to share a moment on the porch of the old farmhouse. A rocking chair, a nice breeze, glass of buttermilk and cornbread, and 8 or so kids playing in the yard. Decades ago but the memory is still vivid.

Instead of egg try a heaping scoop of mayo.

Use 7up instead of the water

Cornbread with sugar is cake.

I'll be bold and share Sharons recipe since as of yet she hasn't posted on this thread. It was excellent when I made it . . . this pic is of her fixin's with Crab & Oyster Stew as I recall :-)



Sharon’s Cornbread

1 cup flour (I use 100 % whole wheat)
1 cup cornmeal (the light store bought works ok but I prefer the coarse stone ground-has good body)
1/4 cup brown sugar
4 teaspoons baking powder
3/4 teaspoon sea salt
2 eggs
1 cup milk (or buttermilk if you like)
1/4 cup cooking oil (butter works too)
Pure Vanilla extract
Black strap molasses
Greased 9x9x2 pan-(butter or bacon grease does well) also I like cast iron or Pyrex bake ware, but any baking pan you like will do-
Oven-425

Mix all dry ingredients in large bowl. In another bowl mix all wet ingredients. I don’t have an exact measurement for the vanilla and molasses-I pour some in as I wish-I suppose 1 tablespoon of molasses-or a bit more-and around ½ tablespoon vanilla-enough to taste it.
Mix all together -beat just till smooth enough. Turn into pan-bake at 425 for 20-25 minutes.
I like it nice and brown on top-easy then to see its done-but checking with a fork works too.
Of course you can double or triple this recipe easy!

It’s too stinking hot to bake anything. Love younz all anyways

I don't know what "anathema" means but I'll bet Warrior is spot on. Mixes!? Jimminy crickets!

My mom was from Minnesota, and she made it with sugar but my grandmother on my dad's side used no sugar, but her side of the family moved up here from Georgia. I preferred the no sugar cornbread. Used to make it on top of a skillet of rice and beans was my favorite.