My husband dislikes crumbly cornbread so here is a very moist version that he will actually eat.

1 cup cornmeal, self-rising

3/4 cup flour  , self-rising

1/3   cup sugar

1/3   cup canola oil

1/2   cup sour cream

1 egg

dash salt

1 cup buttermilk, approx.  Batter is same consistency of pancake batter.

Mix all ingredients with whisk just til blended.  Pour into greased 9×9″ pan.  Bake at 400 degrees for approx. 30 minutes.  It is done when middle does not jiggle if pan is shaken.

9  Servings