Cornbread in the South is usually made without sugar

Cornbread in the South is usually made without sugar, though some regions and many people do like to sweeten their cornbread a bit. It's often the subject of discussion and debate on the forum. I love it either way, but my husband won't even call it cornbread if it has the slightest hint of sugar. This cornbread, with 3 eggs, is a bit richer than most, and very tasty.

INGREDIENTS:

2 cups yellow cornmeal
1 1/2 cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, optional
3 eggs, beaten
1 tablespoon vegetable, for skillet
2 cups milk
1/4 cup melted butter
melted butter for brushing top

PREPARATION:

Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.

In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar, if using.