To all southerners, cornbread is a dietary staple. While the box of Jiffy Cornbread does work, it tends to be very sweet. For the same amount of work, you can create your own country style cornbread.
2 cups Self-rising Corn Meal
1 1/3 cup milk*
Pre-heat oven to 450. In a medium bowl, combine all ingredients. Pour into a well greased 9″ round cake pan. Bake for 20-25 minutes or until golden brown. Let rest for 5 minutes before removing it from the pan
*Almond milk can be substituted to create a dairy-free dish.
TIPS: My grandmother always made hers in a cast iron skillet. She would preheat her pan with about a 1/4 cup of canola oil in it. When she added the batter, the edges would be fried and crispy.