I grew up eating a variety of fresh vegetables all summer long. My mother cooked a big meal in the middle of the day and I looked forward to dinner time. My family was lucky enough to live in a north Alabama farming county where a wide variety of fresh produce was readily available.
Cornbread was the only thing absolutely necessary at dinner time! My mother used Martha White® Self-Rising Corn Meal Mix and a recipe similar to this one for Southern Cornbread. The only difference is that she heated the shortening in the skillet and poured it into the batter. The finished product was thin and moist with a very crisp crust.
The perfect cornbread is the one you love. To me, the cornbread extremes are an unsweetened cornbread made with white corn meal and a soft sweet cornbread made with yellow corn meal and a touch of flour.
If you are still looking for your favorite cornbread recipe, my advice is find someone who makes cornbread you love and ask them to teach you how to make it! Of course, cornbread mixes are a good option, too. Martha White even has a Gluten Free Sweet Yellow Cornbread & Muffin Mix if you are gluten free.
Cornbread tip: dry cornbread usually indicates the batter was too thick. Most basic cornbread recipes suggest that the batter should be thin and pourable – about the consistency of pancake batter.