I'm just playin a little.
Sad part is, the only cornbread I've ever eaten was out of a box.
that is sad bro — but cheer up, get a cast iron skillet, follow that video & enjoy!
Guess what I got today? It's used, and needs a little TLC, but I'm on my way. Stay tuned...
Plenty of oil (or bacon grease or lard or shortening) in the pan and in the mix before you pour it in the bowl and then REAL salted butter on the actual piece of cornbread.
Without oil in the mix the cornbread can be dry.
Also don't make your cornbread too thick. There's nothing that tuns a cornbread newby off more than a thick, dry cakey square of pan cornbread. What you want is a less than 1' - 3/4" wedge of crispy, brown on the bottom, moist on the inside, cornbread that you can eat by itself with no butter, but then you want to add butter to it to make it even better.
There is nothing wrong with using a mix like Martha White. Never, ever use Jiffy. It is Yankee cornbread.
