Ingredients:

This isn't one of those recipes with 27 ingredients and obscure spices you have to order from Tibet. Keep it simple; that's Grandma Rose's philosophy. Trust me, simpler is better here.

• 1 ½ cups all-purpose flour (I use Gold Medal, but any brand will do)
• ¾ cup yellow cornmeal (the finer the better, I find)
• ¼ cup granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt (or to taste. Grandma Rose was a little heavy-handed sometimes, but her bread still came out perfect)
• 1 cup buttermilk (or you can cheat and make a quick buttermilk substitute: 1 cup milk + 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes)
• ¼ cup vegetable oil
• 1 large egg, lightly beaten
• 1 cup of creamed corn-the magic ingredient here!

Tips from Grandma Rose (and me):

• Don't overmix the batter! I know I said that twice already, but trust me. Overmixing leads to a tough cornbread. No one wants tough cornbread.
• Use fresh ingredients. This will make a big difference in the flavor. And always check your baking powder—make sure it hasn't expired.
• Give it some kick! A pinch of chili powder gives it a nice kick. Grandma Rose never did that, but I do.
• Make it your own! Throw some cheese on it, some jalapeños, or even some crumbled bacon. Have fun with it!

The Sweetest Ending:

That's it, folks! That is the legendary cornbread recipe handed down from Grandma Rose. I hope it brings to you as much joy as it does to me. A recipe, yes, but more than that, it is a memory, connecting me to my past-a delicious way to make new memories. So, what are you waiting for? Get baking!