Mama’s Moist Cornbread (for my grandaddy)

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! 🙂

Mama’s Moist Cornbread 

  • 2 cups buttermilk self-rising corn meal mix
  • 1 1/3 cup milk (whole, lowfat, fat-free, skim, almond milk, etc.)
  • 1 farm fresh egg
  • 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 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 425 degrees for 20-25 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 a pat of butter on a piece. 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).

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