good (and moist) southern corn bread ingredients * 2 cups cornmeal * 2 cups all-purpose flour * 1/2 teaspoon salt * 2 tablespoons baking powder * 2 eggs * 1 cup margarine, melted * 4 cups buttermilk directions -In a large bowl mix together the corn meal, flour, salt, and baking powder. -In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended. -Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute. -Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove. -Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm. serves 8 jalepeno corn bread ingredients *1 1/2 cups yellow cornmeal *1/2 cup all purpose flour *4 jalapeño chilies, seeded but not deveined, chopped *2.5 tablespoons sugar *2 teaspoons baking powder *1 teaspoon baking soda *1 teaspoon salt *1 1/2 cups buttermilk *2 eggs, beaten to blend *3 tablespoons butter, melted directions Preheat oven to 425°F. Butter 8-inch square baking pan. Mix first 7 ingredients in large bowl. Mix buttermilk, eggs and butter in small bowl. Add to dry ingredients and stir until just mixed. Pour into prepared pan. Bake until firm to touch, about 30 minutes. serves 8. I love to make the jalapeno corn bread into little corn muffins, put a dab of unsalted butter on top and eat them with spicy chili or shrimp gumbo. Very, very good.