mama weez's cornbread

Name: Mama Weez's Cornbread
Prep time: 5 min
Cook time: 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 cup(s) self-rising cornmeal; 1 8oz can(s) creamed corn; 1/3 - 1/2 cup(s) vegetable oil; 1 cup(s) sour cream; 1 - egg; ## NOTE: IF YOU USE ALL-PURPOSE CORN MEAL, ADD 1 TSP BAKING SODA AND 1/2 TSP SALT

18 Pinches 2 Photos

Martha Moore

Hendersonville, NC

Updated on Nov 5, 2014

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!

Rate

prep time 5 Min

cook time 30 Min

method Bake

yield 6 to 8

Ingredients

1 cup self-rising cornmeal
1 8oz cans creamed corn
1/3 - 1/2 cup vegetable oil
1 cup sour cream
1 - egg
NOTE: IF YOU USE ALL-PURPOSE CORN MEAL, ADD 1 TSP BAKING SODA AND 1/2 TSP SALT

How To Make mama weez's cornbread

Step 1

Stir together all of the ingredients.

Step 2

Preheat oven to 350º
Step 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
Step 4

Place skillet on the middle rack of your preheated oven and bake for 25 - 30 minutes.
Step 5

Serve with butter. It's also exceptionally good drizzled with honey!
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