I received a number of corn bread recipes in response to my request. Needless to say, the ingredients were basically the same but the proportions vary enormously. This recipe kindly sent by Beverly makes a nice runny batter and moist corn bread. It goes great with turkey and cranberry leftovers!
1 c yellow cornmeal (I've also used polenta or coarse grind cornmeal)
1/2 c whole wheat flour
1 t salt
1 c buttermilk
1 T baking powder
1/2 c milk
1/2 t baking soda
1/4 c melted butter
Thoroughly mix the cornmeal, flour, and salt. Then add the buttermilk, egg, baking powder, milk, baking soda, and melted butter. DO NOT MIX!! DO NOT BLEND!! (Yet)
Grease an 8" square cake pan, muffin tins, or cornstick molds and heat them in the oven. Stir the cornmeal mixture until just combined and pour into the hot, prepared pan.
Bake at 450 degrees until done, about 20 minutes. The bread will be light and moist and brown and crusty on the bottom. Enjoy!