Archive for December, 2014

Southern Cornbread

Let it be said that I like all kinds of cornbread from the sweet cornbread muffins I got with my meal at the Maine Diner in Wells, Maine to the Southern cornbread served by little old blue haired ladies at ‘dinner on the grounds.’

My recipe is a traditional Southern Cornbread with a little dose of healthy.

Here’s a photo of the hot cornbread I just pulled out of the oven. I cooked it in my old 9″ cast iron skillet but you can use muffin tins or whatever pan you have available.

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If you could just smell it – it smells so good that I couldn’t resist, I just had to cut myself a little slice and smear on some fresh butter – yummy!

Southern Cornbread

Start heating your oven to 450.  Grease or spray your pan or muffin tins.  I pour a little olive oil in my Iron Skillet.  I put my skillet in the oven to ‘heat’ while I mix the cornbread.

Wet Ingredients:

1 egg

1/4 Cup Oil (I use Olive oil because it’s supposed to be healthier – see notes below)

1 & 1/2 Cups Butter Milk (I use non fat Buttermilk)

Mix these wet ingredients together.


2 Cups Martha White Self Rising Corn Meal Mix

Stir just until the corn meal is incorporated into the wet ingredients.  Pour this mixture into your hot pan – I like to hear a sizzle when I pour the cornbread into the pan.

Bake about 20 minutes or until the bottom is brown and you start to see the top browning a little.

Notes:  I have used melted bacon grease and I have used Crisco and other solid shortenings in my cornbread and I can tell you that both of these options make a great cornbread!  I just wanted to be a little bit more healthy so I used Olive Oil.

Now spread on your butter and enjoy!


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