<<Disclaimer: Verify this information before applying it to your situation.>> I've gotten several posts asking for a good conrbread recipe. This is my favorite. If you have a cast iron frying pan, use it for the baking..you get a wonderful crust. Preheat oven to 425 1 cup corn meal [white or yellow] 1 cup cornstarch 1/4 cup sugar [use more if you like it sweeter] 3 teas. baking powder 3/4 teas baking soda 1 teas salt 1 cup buttermilk or plain yogurt 1 egg, lightly beaten 1 teas dried herbs--your choice 1/4 cup butter If useing cast iron frying pan, place butter in pan and place over med heat to melt.... Put melted butter into a mixing bowl, put frying pan back on low heat\ Mix egg with buttermilk. Place remaining ingredients into mixing bowl mix together lightly Place in frying pan [if using a 9inch square pan, grease it first with crisco before pouring in batter] Bake for 25 to 30 min until it tests done and is brown and crispy...do not let burn. For stuffing, unmold and cube [if you can avoid nibbling]...let dry out for a day or so...proceed with your favorite recipe. If you are going to make muffins, try adding 1 cup corn, fresh or canned and use Herbs de Provence as the herb. You may also want to try adding a half cup of Parmesan cheese to the batter. Yummy! .....I make this for our coffee hour in a sixteen inch cast iron pan. I quadruple the recipe, using a qt of buttermilk ....It usually takes about 45 min [ in a professional oven]....there are NEVER an leftovers....