Cornbread in the South is usually made without sugar, though some regions and many people do like to sweeten their cornbread a bit. To add sugar or not can be a hot topic, and it's often the subject of discussion and debate on forums and in chats. I love it either way, but my husband won't even call it cornbread if it has the slightest hint of sugar. This cornbread, with 3 eggs, is a bit richer than most, and very tasty.
- Preheat oven to 425F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter.
- In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.
- In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. The Batter will be like a thick pancake batter.
- Carefully, with heavy oven mitts, lift skillet out and turn to coat the bottom and sides with oil.
- Pour the cornbread batter into the skillet and return it to the oven.
- Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.
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