We've beat around the bush on this one. I bought cornbread mix for years till the yankees took over Pioneer. They put too much flour in there. They all come from yankees.

Here's scratch;

Two parts cornmeal. Okay, let's do cups, and you can expand if you're good at math.

2/3 cups yellow cornmeal

1/3 cup flour

2 tsp baking powder

1 egg

1/2 cup milk

Pinch of salt

Okay the recipe ends there. I didn't put oil in there cause all great southern cooks know that you put the oil in the pan and heat it before you pour the batter in there. I like mine sweet. I put 2 tablespoons sugar in there. Tonight, I put pepper and sage in there, cause I'm saving some for my dressing.

You just put it in an oven and bake till golden brown. You can make up a batch of your own mix and give it away for Christmas.

Later, I'll tell you about growing up and taking our own corn to a gristmill. They had this blindfolded mule which walded in circles grinding up the corn.

Thanks for the recipe, my hubby hates all the pre-packaged stuff.

Sounds good. +1 on the sugar.

sounds good,a little honey wouldn't hurt either.

Got a pot of beans from the pint bean thread on and gonna make some scratch cornbread from this thread with it.

Add one 4 oz can of well drained green chile peppers, make sure you get as much moisture as possible out of the chile peppers or it will become soggy.

The milk is approx. Put enough in there to where you can pour it in the pan and it seeks it's on level. I always used cast iron skillets till a few years ago. I now use non stick pans. One cup for the 9 inch pan and two cups for the 12 inch pan.

1 1/2 cups flour
1 1/2 cups corn meal
1 tea spoon baking powder
1/2 tea spoon baking soda
3 eggs
3 cups buttermilk
bacon drippings

cook at 400 for almost an hour.

You have to be kidding. That's yankee cornbread, or maybe pancake cornbread. Also, check any recipe and it's 2 teaspoons baking powder per cup of whatever.

I only use preheated castiron that is well seasoned. They pop right out now. I am going to give it a try this weekend.

Made bill's recipe above with sugar along with a pre-packaged mix which I also added sugar to. Everyone in my house chose the pre-packaged in a blind taste test.

What's Yankee about it. That's my Grandmother's recipe, and she got it from her mother.

Mine won't be beat by prepackaged.

I've got a cast iron skillet that is only used for cornbread, and only gets cleaned with oil. It's almost as old as I am. Preheat with oil in it so when you pour your mix in, it sizzles. That way it never sticks.

This doesn't surprise me at all, with changing taste. Try 1/2 cup of flour to 1/2 cup of cornmeal if you prefer the package mix.

Yeah, I talked to my grandma and told her it was really "grainy" feeling and a little dry and not as fluffy. She said it was probably too much corn meal. Then I remembered that you said you like more corn meal in yours. So I think it was just a personal thing.

The taste wasn't bad at all to me.

I too felt the texture was alittle grainy, so I decreased the cornmeal some and add that amount of extra flour. Turned out great. I won't be buying anymore prepackaged.

Lots of people use the 50/50 recipe, but I'm an old country boy from Arkansas. We took our corn to the gristmill, back then. We always grew some white for cornbread. Anyway, they had this blindfolded mule which walked in circles, grinding up the corn. We took our sorghum to the same place. They had the same mule walking in circles, juicing the sorghum. They made molasses from the juice. We mixed the molasses, with butter and put it on cornbread. We used the cornbread, as cereal, with either buttermilk, or sweetmilk.

Another thing you might like is cornbread waffles. I don't know if it would work well with all recipes, but with Jiffy or Martha White box mix these waffles are great with beans or anything that you like cornbread with.

Just cook your batter in a waffle iron instead of a skillet. Be sure to spray Pam on your waffle iron.

That does sound good.

I think you people are talking about hoecakes. My daughter is a modern day lady. she preferred them to pancakes.

Here you go;

http://www.cooks.com/rec/view/0,164,145185-248193,00.html