The one time that I attempted making cornbread from scratch was just after my husband and I got married. I believe he was expecting that if he married a Southerner, the least he could hope for was cornbread now and then. He's from Buffalo and can make really good Buffalo wings; I can see where he might make incorrect assumptions about me. The cornbread cooked for what seemed to be hours, and it never did get solid inside. I had tried to make it like my Momma, which involves absolutely no measurement tools and apparently an egg that I didn't know about. Well, this past weekend, Momma came to visit us. She walked me through step by step. She does it slightly different than Martha White, although it's the same ingredients. And yes, I use Martha White self-rising white cornmeal for the same reason I use Tetley tea...because my Momma does. I'll put her recipe but for now I'm just going to show you a picture of how pretty the cornbread was. Momma said it was the best cornbread she had ever had. I do believe she is biased. Will I be able to repeat this when I'm alone? That is a question my husband would like answered.