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!
Mama’s Moist Cornbread
- 2 cups buttermilk self-rising corn meal mix
- 1 1/3 cup milk (any kind will do)
- 1 farm fresh egg
- 1/4 cup vegetable oil (canola, olive, etc.)
- 1 can of creamed corn
- 2 Tbsp chopped jarred or fresh jalapenos (optional)
Dump all into a medium bowl and mix with a whisk just until combined. Pour into a greased 9×13 casserole dish and bake at 425 degrees for 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 a pat of butter on a piece. Heavenly.
by: Short Girl Farm (Inspired from Southern Cornbread, a Martha White recipe)