1/2 c. all purpose flour
1 1/2 c. yellow corn meal
1 tsp. salt
3 tsp. baking powder
3 well beaten eggs
1 1/4 c. whole milk
1/3 c. melted butter

Optional additions:

1/2 c. chopped onions
1/2 c. chopped green chilies
1/2 c. chopped roasted red pepper
1 (8 oz.) can whole kernel corn (drained)
2 chopped jalapeno peppers
1 tbsp. paprika
1 tbsp. sugar

Preheat oven to 400 degrees. Beat all liquid ingredients except melted butter. Add dry ingredients and mix well. Stir in any optional additions and just before pouring into skillet, stir in melted butter. Bake for 25 minutes.

This is better with two or three of the optional additionals. Most Oklahomans don't add sugar, but many in the South prefer sweeter cornbread. The best cornbread is made by greasing a cast iron skillet and preheating it in the oven while mixing the cornbread; the hot skillet makes a wonderful brown crust on the bottom of the cornbread.