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
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.
- 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!
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