Mama’s Moist Cornbread

Cornbread is a southern thing.  I’m convinced of that.  My grandma would make cornbread in her cast iron skillet and serve it to my grandaddy, who would then take a pie slice of it and crumble it in his milk at dinner and eat it with a spoon; those are fond memories.

My version takes cornbread down a different path. Somewhere between skillet cornbread and corn pudding is this moist, corn-filled spicy (or not) delicacy that tastes great alongside chili, the garden harvest, or just plain buttered or even dunked in milk. It’s a delicious treat anytime of day! Try it with my Instant Pot Beef Stew , Georgia Chili, or Healthy Butternut Squash Chili! 🙂


  • 2 cups Martha White buttermilk self-rising corn meal mix
  • 1 1/4 cup milk (whole, lowfat, fat-free, skim, almond milk, etc.)
  • 1 farm fresh egg, any size
  • 1/4 cup vegetable oil (canola, olive, avocado, etc.)
  • 1 can of creamed corn
  • 2 Tbsp chopped jarred or fresh jalapenos (optional)
  • Cooking spray

What you need

  • 7×11 rectangular baking pan*
  • measuring cups and spoons
  • knife and cutting board
  • large mixing bowl
  • spatula
  • whisk


Dump all ingredients into a large mixing bowl and mix with a whisk just until combined. 

Pour into a greased 7×11-inch baking pan and bake at 400 degrees for 30-40 min. or until done.  You’ll know when it’s done because it’ll be lightly toasty on top, and the middle won’t jiggle.  If a knife comes out clean after sticking it in the center, it’s done.   Slice into squares and smear on a pat of butter. Heavenly.

*My Notes

  • You may choose to use a 9×13-inch baking pan; just remember that your cornbread will be thinner and you’ll need to adjust your cooking time (it may take less time).

How do you like your cornbread? Leave me a comment below!

4 responses to “Mama’s Moist Cornbread”

  1. I like my cornbread with butter!!! 🤪

    1. Me too! I eat several pieces in one sitting!😋

  2. Florence Montague Avatar
    Florence Montague

    What do you do if you don’t have Martha White’s self rising cornmeal mix? I’m in Idaho and they have nothing in the stores around here like that.

    1. Good question, Florence. Some parts of the U.S. and other places around the world do not have access to cornmeal baking mixes. To make your own, combine 1 cup of self-rising flour, 1 cup of cornmeal, 1 Tablespoon of baking powder, and 1 tsp of salt. This will produce the quantity you’ll need for this recipe.

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