How do you make real American?!

Best Answer - Chosen by Voters

Classic Southern Cornbread

Ingredients
2 cups yellow or white cornmeal , preferably stoneground
3/4 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
2 large eggs , beaten
1/4 cup vegetable oil , preferably sunflower, plus additional for the pan


Method
Position a rack in the center of the oven. Generously oil a 9- to 10-inch cast-iron skillet (or a 9-inch cake pan) and place it on the rack. Preheat the oven to 450°F.

Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl to combine. Make a well in the center. Whisk the buttermilk, eggs, and oil in another bowl until the eggs are well combined. Pour into the well and stir just until the batter is moistened — do not overbeat.

Remove the hot skillet from the oven and pour in the batter. Bake until the bread springs back when pressed in the center, 15 to 20 minutes. Let stand 5 minutes, then turn out onto a plate or serve directly from the skillet.

Variations
Roasted Tomato, Onions, and Cheddar Cornbread
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 coarsely chopped medium onion. Cook, stirring often, until the onion is golden, about 6 minutes. Stir in 2 minced garlic cloves and 1/2 teaspoon each chopped fresh thyme and oregano, and cook for 1 minute. Cool. Make the batter, stirring just until moistened and lumpy. Stir in the cooled vegetable mixture and 1/2 cup shredded extra-sharp Cheddar cheese (preferably a farm-style imported British Cheddar). Stir just until smooth. Spread in the hot skillet. Top the batter with 8 Oven-Roasted Tomatoes. Bake as directed above.

Fresh Corn, Chile, and Cheese Cornbread
Preheat the broiler. Broil 1 poblano chile, turning occasionally, until the skin is scorched. Cool. Remove the skin, ribs, and seeds, and chop into 1/2-inch pieces. Make the batter, stirring just until moistened and lumpy. Stir in the chopped chile, 1 cup fresh corn, cut from the cob, husks reserved, 4 cooked and crumbled bacon strips, 1/2 cup shredded queso blanco or Monterey Jack cheese, 2 tablespoons of chopped fresh cilantro, and 1 teaspoon of chile powder. Stir just until smooth. Line the skillet with corn husks. Pour in batter. Bake as directed above.

SKILLET CORNBREAD



2 cups yellow cornmeal

1 cup all-purpose flour

4 teaspoon baking powder

? teaspoon salt

1 teaspoon sugar

1 large egg, beaten

1? cups milk

2 to 3 tablespoons bacon grease or shortening

Preheat the oven to 425 degrees.

Combine the cornmeal, flour, baking powder, salt and sugar in a large mixing bowl. Add the egg and milk and mix well. Do not beat.

Heat the bacon grease or shortening in a 9-inch skillet, preferably cast iron, over medium-high heat until it's almost smoking. Pour in the batter and cook for 2 to 3 minutes, or until the edges begin to turn golden.

Place the skillet in the oven and bake for 30 minutes, or until golden brown.

Let cool for a few minutes before slicing to serve.

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