Growing up I don't think I ever knew you could make cornbread from a Jiffy box or that some "cornbread" is sweet. Now I'm more than all grown up and here to tell you that cornbread should never come from a box or taste sweet.
My family always made homemade savory cornbread. That's why I call this Family Cornbread. My Ohio-born mom learned how to make it after marrying my Tennessee-born dad. Cornbread and homemade banana pudding with scratch-made (no box!) vanilla pudding.
Growing up we'd have Family Cornbread and beans for dinner. My grandma would make it to use in her cornbread stuffing, which also featured hard boiled eggs, the neck of the turkey and sage. (Note to self: Make grandma's stuffing.)
I serve Family Cornbread with all kinds of meals: beans, pulled pork, brisket -- to name a few. My BFF Andrea serves it with her Turkey, Black Bean & Sweet Potato Chili.
And while I don't keep boxes of cornbread mix in my pantry, I do keep Ziploc bags of Family Cornbread mix. It's a trick I learned from Mom. Get an assembly line of bags going in your kitchen and add enough dry ingredients to each to make one cornbread. Smart.
3/4 cup all purpose flour
1 1/4 cup yellow or white cornmeal
1 tablespoon sugar
1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 beaten egg
4 tablespoons melted shortening (Mom and I just use olive oil.)
1 1/2 cup buttermilk (Mom and I use light buttermilk.)
Preheat oven to 425 degrees. Grease bottom and sides of 9-inch cast iron skillet; I use Crisco.
Combine ingredients -- dry first and then wet -- and pour into prepared skillet. Bake for 25 minutes or until golden brown at the edges and pulling away from the pan. Remove from oven and immediately flip the cornbread onto a plate. Cut into wedges and serve with butter. Enjoy!