Bob's Southern Cornbread

My husband has tried and altered many recipes trying to find a cornbread flavor he remembered from a child. After many tries through the years, he has finally come up with a recipe he says is it. I have to agree - it tastes like fresh corn, is moist, and stays moist for a couple of days. It doesn't stay around longer than that. Truly worth trying if you like cornbread.

Ingredients:

1 small can creamed style corn
1 cup buttermilk
2 eggs
2 Tbsp. oil
1 1/2 tsp. salt
2 cups cornmeal
1/2 cup flour
2 1/2 tsp. baking powder
1 tsp. baking soda

Directions:

Mix together wet ingredients then add the rest. Mix well. Preheat an 8-9 inch cast iron skillet to 450 degrees F.

Melt 1 Tbsp. solid butter shortening (Crisco butter) in hot pan. Pour mix in pan. Bake at 450 degrees F for 15 minutes, and then reduce heat to 400 degrees F or 10 minutes.

Servings: 4-8

Prep Time: 10 Minutes

Cooking Time: 25 Minutes

By Marti S. from Athens, GA

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Free2B
Bronze Post Medal for All Time! 216 Posts

October 20, 20110 found this helpful

This sounds really good. I have seen a lot of cornbread recipes, and this is definitely different. I just have to try it, so I just have to vote for it too. Thank you for posting it!

Sandy

November 28, 20130 found this helpful

This sounds great, but what is a small can of creamed corn? Is it a regular 14 or 15 oz. can?

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