My mother made cornbread in a 8 x 8 inch pan or larger and cut it in squares. You would receive a square of it on your plate, very hot, to split open and spread with butter and a sweet, jam or honey, sometimes mollasses. Both of my parents grew up in rural northwest Oklahoma in the 30s. They were dramatically affected by the Depression. My Grandfather, a natural born story teller, told of years of draught and crop failure. Poverty like most of us now can't imagine. They had a garden, canned everything, and kept a cow. They slaughtered a cow when they could and canned the meat. My mother always said they were never hungry but didn't usually have much choice about what they ate.
Cornmeal Muffins for 2 or 3.
1/2 c. biscuit mix
1/2 c. yellow cornmeal
2 T. sugar
1/2 c. milk
2 eggs beaten
4 t. vegetable oil
Combine dry ingredients. Add wet ingredients. Stir until just moistened. This is a thin batter.
Pour into sprayed muffin tins. Yes, I fill muffin tins to the top. And yes, I know you home ec teacher and the Betty Crocker Cook Book says to fill them 2/3 full. This is how I do it.
Bake at 400 degrees for 15 - 18 minutes or until golden brown. And of course, eat them hot. Left overs make good snacks.
Remember to be grateful.