This is probably my favorite cornbread recipe I've found. Sugar is completely
optional--I don't want to cause a war over it, so govern yourself accordingly.
Best cooked in a greased 9-inch cast iron skillet.
Ingredients:
2 eggs
2 Tbsp vegetable oil (can substitute for butter or bacon grease if you want)
1 cup water
1/2 cup buttermilk
2 cups corn meal
2 tsp baking powder
1 tsp salt
1 Tbsp sugar (if that's your thing)
Directions:
1.) Preheat oven to 450 degrees F; place greased 9-inch cast iron
skillet in oven to heat.
2.) Beat eggs in a mixing bowl, and add remaining ingredients in order
listed; stir until well blended.
3.) Pour batter into hot pan; bake 20 to 25 minutes. You may want to
rotate if your oven doesn't evenly heat.
4.) Check doneness by sticking a toothpick in the middle and is clean
when removed.
