Out there among those raised hands may very well be a couple of young men who once upon a time lived in our home. They loved cornbread then and still do, selecting restaurants based on cornbread and happy to eat it at any time.
There may also be an older gentleman with an upraised hand who just so happens does live in our home. Upon learning that ham and beans are on the the menu he will almost certainly respond with a question. "And cornbread?"
But now. Now I have a recipe I like and one I'm glad to share with you. Baked in a cast iron skillet, a crisp crust surrounds a lovely moist center. Try it and I think you'll be among the crowd who loves cornbread.
Preheat oven to 425 degrees. Spray a 10-inch cast iron skillet with oil and place in oven while it heats.
In a bowl place:
1 1/2 cups cornmeal
1/3 cup sugar
1 teaspoon salt
Measure 1 cup of milk and heat until very hot in the microwave. Pour over cornmeal and allow to cool to room temperature.
1 1/2 cup sourdough starter
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 cup vegetable oil
Mix well until smooth with a wooden spoon.
Pour into hot skillet and bake 17-22 minutes. With a hot skillet, it will bake quickly.
Serve warm with butter and honey. (But it will still taste great when its cool.) Or set aside and use Sausage/Cornbread Stuffing, an annual Thanksgiving tradition at our home.