My favorite cornbread can be made sweeter with the addition of more sugar, like up it to about 1/4 cup. Great Cast Iron Cornbread 2 cups cornmeal 1/2 cup A/P flour 1 TBS. baking powder 1 tsp. salt 1 TBS. sugar 2 eggs 2 TBS oil 1 1/2 cup milk Preheat oven and cast iron skillet to 400°F. Pour 1/4 cup oil into skillet when hot. Put all dry ingredients into a bowl. Mix all wet ingredients together and then very gently stir into the dry. Don't be concerned with lumps. DO NOT overmix. Pour immediately into very hot skillet. Then place back into oven. Bake for 15-20 minutes. You can add all sorts of things if you want: canned corn, jalapeños, cheddar cheese, scallions, crumbled cooked bacon.

Chaskies, I'm from Kentucky. You bet I know how to make cornbread! My recipe is similar to Galeanda's, with a couple of exceptions. Plus, if you want it sweet, you're going to want more sugar. 1 2/3 c. yellow corn meal 1/3 c. flour 2 eggs 2 tsps. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 c. buttermilk (whole buttermilk--don't substitute!) 1/2 - 2/3 c. sugar Preheat oven to 400 degrees. Add 2 Tbls. cooking oil to a 9-10" well-seasoned cast iron skillet. Swirl the oil around in the skillet and place it your pre-heated oven, on a lower oven rack. While the skillet is heating, sift all your dry ingredients together, and mix all your wet ingredients together. Add the wet to dry and stir till just blended. You want this to be good and wet, but not soupy. If it seems too dry, add more buttermilk. Carefully remove your hot oiled skillet from the oven, swirl the oil again to coat the sides and pour in your cornbread mix. Bake about 20 mins. Using real, whole buttermilk really adds a richness and great flavor to your bread. I gave you a couple of measurements for your sugar. Adjust this to taste. If you don't have a well-seasoned iron skillet and can't borrow one, you can make this in a regular pan, of course, but you won't get that nice crisp crust! Here's another recipe that's great made right in a regular baking pan. It's a little lighter and more cake-like, and it uses regular milk, or 'sweet milk' as we call it in the country. Sweet Cornbread INGREDIENTS 1 cup all-purpose flour 1 cup yellow cornmeal 1/2-2/3 cup white sugar 1 teaspoon salt 2 teaspoons baking powder 2 eggs 1 cup milk 1/3 cup vegetable oil DIRECTIONS Preheat oven to 400 degrees. Spray or lightly grease a 9 inch round cake pan or an 8 inch square pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in preheated oven for about 20 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

1 c. flour 1 c. white cornmeal 4 level tsp. baking powder 1/2 tsp. salt 1/2 c. sugar 3 tbsp. melted butter 2 eggs 1 c. sweet milk Beat eggs thoroughly and add sugar, then milk. Add dry ingredients and melted butter. Put in buttered pan and bake at 400 degrees for 20 minutes. People who think they don't like cornbread will love this.

I got this one from another site but I tried it and I was impressed (and it's easy)! 2 pkg. Jiffy corn muffin mix 1 can creamed-style corn 2 eggs Mix until just moistened. Let sit for 5 minutes, then give it a quick stir. Spoon into 12 muffin cups (sprayed with non-stick spray). Bake for 15-20 minutes in 400 degree oven.

You will find my cornbread recipe here: http://hubpages.com/hub/Light--Delicious-Cornucopia-Cornbread I hope you enjoy it! :) Suzanne