Mama Weez's Cornbread

Martha Moore

By
@BlueRidgeWoman

I had been cooking my mom's and grandmother's recipes for years but I had not mastered cornbread. Mom sent me this cornbread recipe on a post-it note with directions for self-rising vs plain on either side! I have added other ingredients over the years - crumbled bacon, cheese, jalapeno, etc - but always come back to this basic recipe when I make soup or chili. It is so moist! If you don't have a cast iron skillet, just use a baking dish (the ingredients listed here fit an 11x7 pan) and bake for 30 minutes. BTW: my mom's name was Louise - a neighbor child called her "Mama Weez" ENJOY!


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Rating:

Serves:

6 to 8

Prep:

5 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 c
self-rising cornmeal
1 8oz can(s)
creamed corn
1/3 - 1/2 c
vegetable oil
1 c
sour cream
1
egg

NOTE: IF YOU USE ALL-PURPOSE CORN MEAL, ADD 1 TSP BAKING SODA AND 1/2 TSP SALT

Directions Step-By-Step

1
Stir together all of the ingredients.
2
Preheat oven to 350ยบ
3
Heat a TBSP of oil (I like to use bacon grease) in a cast iron skillet. Pour ingredients into hot pan. Cook on stovetop for just a minute or two
4
Place skillet on the middle rack of your preheated oven and bake for 25 - 30 minutes.
5
Serve with butter. It's also exceptionally good drizzled with honey!

About this Recipe

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Other Tag: Heirloom