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Basic Southern Cornbread

List of Ingredients

2 Cups Yellow Corn Meal, (Hodgson Mill)
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 Sweet'N'Low packet, (or 2 teaspoons sugar)
1 1/2 Cups Milk
1 egg, (slightly scrambled)
1/4 Cup vegetable oil
2 Tablespoons butter or margarine

Other Options:
onion, (yellow or green),chopped fine
Jalapeno Pepper, chopped fine
green chiles, chopped fine
green bell pepper, chopped fine
red bell pepper, chopped fine
cheese, grated, varity: your choice, (mild is better)
Note: Select choices and adjust the amount to taste. (Don't over do it, especially with the Jalapeno!)



Recipe

1. Preheat oven to 400ºF. Place a 10 inch iron skillet or an 8 X 8 heavy baking pan in oven until hot.
2. Grease the 10 inch iron skillet or an 8 X 8 heavy baking pan with 1 Tablespoon butter.
3. Mix cornmeal, baking powder, baking soda, sugar and salt in a large bowl and set aside.
4. In another bowl mix milk, egg, and vegetable oil.
5. Pour liquid into dry ingredients and mix just until blended. (Add any options you choose at this time). Let sit in bowl for 5 minutes.
6. Spoon batter into hot skillet. This will fill most of the skillet but will only rise a little during cooking.
7. Bake 35 to 40 minutes or until golden brown on top.
8. Spread and melt remaining 1 Tablespoon of butter on top of cornbread while cooling. Let Cool.
9. Use a plastic knife to help loosen the cornbread from the skillet or pan. Turn the skillet over and place on aluminum foil. Serve while still warm. Any unused cornbread can be wrapped in the aluminum foil and stored in the refrigerator.

Note: This is not a Bread or Cake!... This is Real Corn Meal Cornbread!