Oven to, uh, IDK, 375ish. (F)
- 1 cup cornmeal
- 1 cu….eh, close enough, flour
- 1 tbsp….come on, seriously…baking powder
- salt. Yeah, just go for it. You might try taste-testing the combined dry ingredients to see if it’s good enough. Just make sure to observe all proper aceptic procedures whilst so doing.
- 2 tbsp brown sugar
Combine dry ingredients, and then add wet ingredients.
- 1 cup buttermilk (aka: greek yogurt)
- 1/2 stick butter or margarine
- 1 egg
- vegetables of choice, chopped (I use bell peppers and onions, primarily. Someone more heat-tolerant might add jalapenos)
- cheese of choice (such as: that $1 bottle of fake Parmesan from the discount grocery)
- meat or meat substitute of choice (assuming that the fake bacon lasts long enough to be added to the recipe, that’s the best choice.)
Actually you should probably add the add-ins before you add the buttermilk, eggs, etc. Anyhow, mix and bake immediately. It’s extremely good with salsa and scrambled eggs.
Random protip: collapsible silicone baking dishes, when no longer hot, can be collapsed to serve as a plate.
Riders of Skaith 
Are you going to be appearing on the next America’s Top Chef? You seem like you could be a real contender….
LikeLiked by 1 person
🙂
LikeLiked by 1 person
This is exactly how I think when I’m trying to convert the recipe into thoughts in my head. As a Malaysia, I couldn’t be more far removed from cornbread. I tried baking that a few months back, and realised that I was using corn grit (we have a very different definition of cornstarch here).
Anyway, I did manage to bake a complete product, but since I have no reference to compare it to, I’ll just have to believe that I baked my cornbread to awesome Southern standards!
LikeLiked by 1 person
Hiya! My standards for cookery are not exacting: as long as at least one person eats the result without complaining, it’s a success 🙂
LikeLike