There are several variations of making corn bread. The traditional Southern Cornbread recipe is not very sweet, and rather grainy in texure. My favorite cornbread recipe is just sweet enough that it compliments anything you eat with it, and is also a great between meal snack with some butter on it:

Corn Bread

1 cup all-purpose flour

3/4 cup cornmeal

2 teaspoons baking powder

3/4 teasp. salt

2 T Honey

1 egg beaten

3/4 c milk

1/4 c butter or margarine, melted.

Put the butter and honey in a glass measuring cup and nuke to melt it. Then add the milk and whisk it up with a fork.

While it is in the nuker melting (about 20 seconds should do it, if not, heat some more), you can mix together all the dry ingredients in a medium size bowl. Add the liquids and stir it together. Make sure you do not over mix it, but that you scrape the bottom and sides of the bowl to mix all the dry ingredients well. Pour into a greased 8x8" square baking pan, a pie plate, or a cast iron skillet and bake in a preheated hot oven (425*F), for 20 to 25 minutes.

The secret to great cornbread is to have that oven hot before you place the pan in it.. And don't forget to grease the pan unless you are using a non-stick type. There are cast iron corn bread pans that have divided sections in it that will make serving easy. You can also cook cornbread in muffin pans.

Cornbread is excellent with any bean dish like chili or white bean soup, any kind of hearty soups, and a batch of cooked greens, like collards. Cornbread is considerded a part of the Soul Food method of cooking, as well as old west, country, American, and home style.