When I was 18, my mother gave me my first cookbook and this is one of the first recipes that I wrote on one of the blank pages. My Aunt Marcia makes the best cornbread in the world. It is even better the next day (if there is any left) crumbled up in a glass of cold buttermilk.
Because I grew up in the southwest and only visited my southern kin in the summertime, I learned to add about 1/4 cup of jalapenos to my Aunt Marcia's recipe. The mix of sweet and hot is great and pleases my palate for both southern and southwestern food.
The recipe here is strictly my Aunt Marcia's recipe.
prep time10 Min
cook time25 Min
Ingredients For aunt marcia's tennessee sweet cornbread
How To Make aunt marcia's tennessee sweet cornbread
Preheat the oven to 425F. Generously oil a cast iron skillet.
Mix first 5 ingredients together in a bowl.
Add the remaining 3 ingredients and mix well. (If you want to add jalapenos, green chile or bacon bits, do so now).
Pour into the cast iron skillet.
Bake 20-25 minutes. Remove from oven. Serve each slice with lots of butter!
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