I'm going to try, Bob. But, this is one of those recipes I have been making since I was 10 years old, and I don't use any measurements. These are the ingredients, and the measures as best I can estimate. One note, the density of your bread will depend on whether or not you use oil in the batter, and how much. If you like a heavier, more dense cornbread, use no oil in your mix. If you prefer a lighter bread, use oil or butter in your batter. I like a little lighter bread, with just enough sugar to balance the flavors. But, if I am cooking cornbread to make dressing, I will not use the oil, since it will be used for other purposes and mixed with other textures and ingredients. Here goes:
Corn Bread (all ingredients are approximate)
1 C flour
2 C yellow corn meal
1 - 2 Tbsp sugar
1 tsp salt
1 tsp baking powder
1 Tbsp melted butter (or cooking oil)
1 large egg
1 C buttermilk
1/2 C milk
1 Tbsp oil (for baking pan)
Heat your oven to 375 degrees. Add 1 Tbsp oil to an aluminum or Pyrex pan (8" x 8" square, or 9" pie pan) and place in hot oven to heat oil while preparing mix. In a mixing bowl add dry ingredients and stir to mix well. In a separate bowl, beat egg together with butter (or oil) and milk. Add to the dry ingredients. (May need to add a little more liquid -- this is hard for me to gauge. But the batter should be slightly stiffer than cake batter.) Once oil is hot (but not smoking) add batter to the pan (on impact, edges will slightly fry and curl up around batter). Put in oven and bake about 20-25 minutes. Serve hot.
I have seen this called Mexican corn bread, Mexicali bread, Confetti bread, etc. You decide. We've always done this)
To the above recipe, add 1 additional Tbsp oil and use to saute about 1/2 C chopped onions, 1 clove garlic, 1/3 C green pepper or red bell pepper and 1 large jalapeno pepper (seeded and chopped) until tender. (no additional oil will be required in the recipe.) Reduce milk to 1/4 C and add 1/4 C sour cream, 8 oz can cream corn, 1 C grated cheese. Add to batter and bake as above.
Herbed Corn Bread (I take this shortcut when preparing to make cornbread dressing. Also good just as cornbread served with roast pork.) to the above basic cornbread batter, add any or a combination of the following: about 1 Tbsp rubbed sage; 1 tsp dried thyme; 1 tsp celery seed. Sometimes, if I have breakfast sausage left over, I will crumble it and add it to this recipe. This is always a hit. If using sausage, omit butter or oil. (When I was a child, my kinfolk used to add cracklins. I didn't particularly care for this as the cracklins were a little hard and ruined the texture of the bread for me. But, my mother and mother-in-law still long for it occasionally.)
Bonus: Cornbread Salad
Use left over cornbread and add the following for a pleasing side salad that most people haven't had. All measurements approximate.
1 16 oz can black beans, rinsed
1/4 C green pepper, 1" slivers
1/4 C red onion, 1" slivers
1/2 C slivered celery
3-4 roma tomatoes, seeded and largely diced
2 Tbsp dill or sweet pickle relish, drained
1/4 - 1/3 C mayonnaise
Add first four ingredients to crumbled, left over cornbread and stir together. Just before serving, mix together the pickle relish and mayonnaise. Add tomatoes to mixture and just enough of the mayonnaise mixture to gently moisten the ingredients. Salad should still be grainy like cornbread, but slightly moist. Serve as is or at the last minute top with crumbled bacon or dry roasted peanuts. Especially good with barbeque and roast chicken. That'll knock their socks off!!!
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon