I grew up in the South and consequently ate a fair amount of cornbread in my youth. My grandma always made the Jiffy mixes, which were sweet, so my own from-scratch recipe is an approximation of that taste. I have had non-sweet cornbread, but I prefer it this way. Don’t sue me; I know that sweetened cornbread is not traditional. I don’t care much for tradition if it gets in the way of taste.
Preheat the oven to 400 and grease a muffin pan or an 8 X 8 pan.
Stir all the ingredients together in a bowl. (I’ve never had any trouble with the final result by just mixing it all together in this order, not taking any trouble to separate the dry and wet ingredients as I would for a typical muffin recipe. This recipe is less picky.) The batter will be a little lumpy, but that’s okay.
¾ c. cornmeal
1 1/4 c. milk
1 c. flour
2 1/2 t. baking powder
1 t. salt
1/3 c. sugar
1/4 c. oil
Measure the batter into 12 muffin cups or pour it into the prepared 8 X 8 pan. Bake the muffins at 400 for 15 minutes or the bread at 400 for 25-30 minutes, until a toothpick inserted in the middle comes out clean.