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.
- 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
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.
By Marti from Athens, GA
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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!
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