In the Southern Living Our Best Recipes Cookbook (1980), this is billed as “Outer Banks Cornbread.”
1/2 stick (4 tbsp) butter
1 cp cornmeal (yellow preferred)
1 tbsp flour
2 tsp baking powder
2 tsp sugar
1 cp milk
Turn oven to 425 Fahrenheits. Place butter in 9 x 5 or equivalent Pyrex and shove in oven.
Mix all ingredients in a mixing bowl. If you feel adventurous, add an extra egg (makes the cornbread lighter).
When butter has melted in the Pyrex, take baking pan out of oven and pour batter into pan making sure to center it in the melted butter.
Shove the whole thing back into the oven and bake until done (approx. 20 mins. or until knife comes out clean).
Jalapeno Cornbread: Add one small can chopped jalapenos or equivalent chopped pickled jalapenos or sauted chopped fresh jalapenos. Or habaneros if you are lucky enough to have some on hand.
Cheese Cornbread: Grate up some cheese and throw it into the mix.
Oyster Cornbread: Don’t go there.