My mom and I created this cornbread recipe about 25 years ago. It is a key ingredient to the dressing recipe that my mom and I also created. I will post that recipe in plenty of time for Thanksgiving.
1 cup self-rising cornmeal (not cornmeal mix)
1/2 cup all purpose flour
1/2 cup butter, melted and cooled slightly
1-1/2 cups buttermilk
1/8 tsp salt
1 tsp baking powder
1 cup frozen shoepeg corn, thawed, (optional)
Preheat oven to 450. Mix together flour, cornmeal, salt, and baking powder. Add eggs, buttermilk, corn, and butter. Pour into a greased muffin tin and bake for 15-20 minutes.
Yield: about 12-14 muffins.