Cast iron skillet, preheated in the oven with a bunch of butter til it's sizzling. Slightly grainy cornmeal, a little sugar, dumped into the sizzling pan. Comes out with a crunchy crust on the bottom and edges. Serve with ham hocks and butterbeans.

We owe so much to the black population in America and the more you look the more you'll realize it. ☮

The capsaicin, the chemical which tastes "hot," isn't present in the green parts of the chili. Trimming away the seeds and the white pith which holds them means you can get the flavor without the heat. This makes for wonderful corn muffins.

If it has sugar, it is a very tiny amount. Real cornbread should be made with buttermilk. My mom made cornbread every day using self rising cornmeal (white) which she bought in 5 pound bags. Meal, egg, buttermilk and a pinch of soda. Iron skillet preheated in the oven with grease in it (either leftover bacon grease or Crisco) Nice crunchy crust on the bottom.

Jiffy is too sweet. The Martha White comes in the right size envelope for a small iron skillet of cornbread.

I like it with a big veggie dinner or a bowl of beans (pinto, great northern, black eyed peas, red beans and rice)

The recipe is online.

Then you are doing it right!