W. Wells
You missed his point. Corn Bread is not "cornbread". But I suspect you are spamming anyway, since you advocate a specific brand or place to buy this meal (even if you don't provide a link) but don't provide a recipe; you just say "follow the recipe on the bag". We can't do that if we don't have a bag of this cornmeal, can we?
I can make nice moist cornbread from pretty much any cornmeal I buy, be it Martha White or Aunt Jemima brand or ground at a local Tennessee grist mill.
Jill's Cornbread
1 cup medium yellow cornmeal 1 c. white flour up to 1-4 c. sugar (I use one Tablespoon) 4 tsp. baking powder 1-2 tsp. salt 1-4 c. butter, shortening or bacon grease 1 c. buttermilk 1 large egg, lightly beaten
Blend the dry ingredients in a mixing bowl; stir in the butter (softened) OR vegetable shortening, bacon grease or lard. Add the buttermilk and egg and stir well. Mixture will appear a little lumpy (add a little more buttermilk if mixture still appears dry). Pour into a lightly greased pan (I use an 8" cast iron skillet). Bake at 425F until golden brown, about 25 minutes.
Jill
