Here are two Southern Cornbread recipes, NOT sweet! The bit of sugar just knocks the edge off the slight bitterness that cornmeal can have (making it taste more like old-fashioned stone-ground meal). The baking instructions are below the variations of ingredients.
RECIPE #1, SELF-RISING CORNMEAL
Prep: 15 minutes.
Cook: 20 minutes.
Yield: 8 servings.
1 cup self-rising cornmeal
¾ cup self-rising flour
1 tbsp sugar
¾ cup milk
1 large or extra-large egg
3 tbsp vegetable or canola oil
1 tbsp oil or bacon drippings (to coat skillet)
This is a lot like Mom's not sure if she puts any sugar, but I've tried similar recipe, and it is very good.
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RECIPE #2, PLAIN CORNMEAL (OR CAN DO 1/2 FLOUR)
2 cups cornmeal
2 tsp baking soda
1 tsp salt
1 tbsp sugar
1 1/4 cups buttermilk
1 egg (optional)
6 tbsp unsalted butter, melted
1 tbsp bacon drippings (to coat skillet)
You can use 1/2 and 1/2 of corn meal and all-purpose flour instead of just corn meal. If using self-rising flour, leave out sale and baking soda.
ALL RECIPES:
Add oil or bacon drippings to 8-9" iron skillet. Place in oven. Preheat to 385°- 400°F.
Whisk together all DRY ingredients in med.-lg. bowl.
In small bowl: mix egg and milk until combined.
Mix/fold gently into bowl of dry ingredients. Stir in oil/melted butter.
Take the HOT SKILLET out of the oven. Add cornbread batter (distribute evenly in hot skillet).
BAKE 20-25 MINUTES.
Edges should be starting to brown; a toothpick inserted in center of bread will come out clean.
Cornbread should be nicely browned. If center is too pale, set the oven to broil and broil until the top is browned -- but watch carefully if you do this!
Leave in skillet, let cool 10-30 minutes, then slice into wedges.
TIP: USE OVEN MITT or put a handle cover on the skillet handle.
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Sites with similar or more recipes...
http://magnoliadays.com/2012/cornbread/
http://www.simplyrecipes.com/recipes/southern_cornbread/
