Can't stand the store-bought stuff -- too much flour and not enough cornmeal.

Don't have the time right now, Rick, to write it down, but good ol' Betty Crocker (mine is the 1960-something edition) has 3 basic recipes and I use one of them with a written in notation (that i made 30 some odd years ago when I started baking cornbread).

Real simple. Basic cornbread. Tastes great. (I prefer it fresh out of the oven on an overcast and slushy March day with the hot cornbread slathered in butter and dripping with honey.)

Gotta go feed the cats and put dinner away.

Linn