This recipe is from the National Grange Bicentennial Cookbook (pg 139). It's as easy to whip together as any boxed mix and 100 times better. We serve it with chili or bean soup. I use cast iron corn stick pans, but you can bake it in a cake or muffin pan. Perfect Cornbread Print Ingredients 1 c. sifted all-purpose flour ¼ c. sugar 4 tsp. baking … [Read more...] about Perfect Cornbread