Mary,

Why shouldn't cornbread be cut with a knife?

Rick, here's a simple cornbread recipe, as you ask. It was given me by a friend from the Florida panhandle, and it was her grandfather's recipe. It doesn't call for white flour, so is a good recipe for folks who can't eat refined wheat flour. He used shortening, she uses olive oil. (It's an equal exchange, shortening was melted in the pan before adding to mix).

Preheat oven to 400, and put your 8" skillet in to preheat at the same time.

1 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt (don't skimp on this, she says)
1 Tablespoon sugar (she sometimes omits this)
1 egg
3/4 cup milk (soy milk works also)
2 teaspoons of olive oil

Grease preheated skillet with olive oil. Mix all ingredients in a bowl, careful not to overmix. Pour into hot skillet (it should sizzle on contact) and bake for 12 to 15 minutes.

It is a very good recipe.

Maggie