Thats the “back of the box” recipe I’ve often used. Can’t go wrong with it.I prefer combread with just a bit of sugar (usually 1/4 cup per pan) while my wife prefers no sugar. But for me it comes down to just what I'm eating with that cornbread or using it for. If I'm having it with chili or in a glass of milk I want it just a bit sweet. If with white beans or in southern chicken and dressing I want it without sugar. I also don't make it with 100% corn meal but a 75/25 mix of corn meal and plain flour (not self-rising) most of the time. I'll increase the flour to 50% when I want a "fluffier" product and, often, if I'm planning on having cornbread and milk.
Mine is from the classic Better Homes & Gardens Cookbook. We modify it depending on the situation. I grew up with that cookbook - it's the one mom used for many dishes so I purchased one for myself when I left home. It's never let me down.Thats the “back of the box” recipe I’ve often used. Can’t go wrong with it.
Did you know you can make your own brown sugar for less than store bought? And you don't have to worry about it getting hard as you make what you need when you need it. All you need is white sugar and molasses (not sorghum molasses - it's a different, but similar, product with a slightly bitter sweet flavor).
Light brown sugar: Combine 1 cup of granulated sugar and 1 tablespoon of molasses in a mixing bowl. Stir with a fork until completely mixed.
Dark brown sugar: Combine 1 cup of granulated sugar and 2 tablespoons of molasses in a mixing bowl. Stir with a fork until completely mixed.
Molasses is a byproduct of making white sugar, essentially stuff that's removed in the crystalization process to make the sugar white. When you make brown sugar yourself you're doing exactly what the manufacturers are doing to make it to sell in stores - adding the molasses back in - only for less money.
The side benefit, other than saving a bit of money, is molasses is absolutely wonderful on fresh hot buttered biscuits.