Mama Weez's Cornbread

2
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!

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Mama Weez's Cornbread

Step-by-Step

  1. Stir together all of the ingredients.
  2. Preheat oven to 350º
  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!

Printable Recipe Card

About Mama Weez's Cornbread

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




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