I made cornbread tonight, as a side for black bean soup, and, well, I need some assistance. The texture was light, the crumb was nice, but flavour was distinctly lacking. Blandness, everywhere. Not coming from anywhere where cornbread is traditional, I have no grandmother's recipe to use as a guide. Here is the recipe I used (don't remember where I got it, unfortunately):
2 c finely ground cornmeal
4 tsp baking powder
1 tsp salt
1 1/2 c buttermilk
Heated a skillet, coated with bacon fat, in a 450 degree oven. Poured batter into hot skillet; baked 25 minutes.
Is this a remotely authentic recipe? I know there are controversies about whether one should include sugar in the batter, but otherwise I am completely innocent of what may or may not constitute traditional cornbread. Does it customarily include egg? Is it supposed to be on the bland side, as a foil for heartier, spicier fare, or as a platform for lots of butter and honey, or should the bread itself be flavourful?