Cornbread is wonderful because it is so quick to stir up before a meal. This recipe is a sweet one and I have used it almost like a dessert at times, with fruit and cream. Cornbread has been a breakfast favorite since my childhood. Mama would serve it with syrup and applesauce on the side. This recipe is also great for a dutch oven treat. When I buy cornmeal, I keep it in the freezer as it becomes rancid quickly. If you have a grinder, you can grind corn for some really fresh cornmeal.
1 1/2 cups yellow cornmeal
1 1/2 cups baking flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 1/2 teaspoon salt
1/2 cup white sugar
1/2 cup brown sugar
3 large eggs
2 1/2 cups milk
1 stick butter, melted
Mix ingredients together and pour into a well sprayed 9x13 pan or a (square or round) deep dish casserole. Bake at 350 degrees for 45-50 minutes or until a toothpick comes out clean.
For a southern style cornbread, add chopped jalapenos and frozen corn.