Carnival of the Recipes is up - and thanks to Punctilious for doing the work this week. (I liked the link round-up at the end he added too.)
He asked for my cornbread recipe in his posting, so here goes...
My Corn Bread
1 cup yellow corn meal
1 cup all-purpose flour
4 tbsp sugar (use less if you don't like sweet corn bread)
4 tsp baking powder
1/2 tsp salt
1 cup milk (I use buttermilk if I have it)
1/4 cup vegetable oil
1 can corn, drained
Preheat oven to 425 degrees. Rub shortening generously all over a cast-iron skillet - bottom and sides. Place it in pre-heated oven for 7 minutes or so. (This gets the skillet hot and when you put your cornbread mixture in it will sizzle the bread and give you that brown coating that everyone wants on their cornbread.)
While you're getting the skillet hot, mix up the cornbread ingredients. In a large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Stir till smooth. Drain corn and add to mixture.
Pour mix into heated iron skillet. Bake at 425 for about 20 min. (or till top browns and wooden pick in center comes out clean).
NOTE: When I made the cornbread dressing recipe I submitted for the Carnival, I did not add corn. I just made the bread without it.