I love corn bread! And I’ve tasted all kinds! I have 2 recipes that I use regularly. Today’s recipe is the one that I think of as the “classic version.” This is my mom’s recipe, and it is always a crowd pleaser!
I personally use the white cornmeal. I’ve had cornbread made with the yellow plenty of times, but my mom uses white, so I use white. (Sorry I can’t think of a better reason than that!) This recipe also uses buttermilk, which is what I think makes it so good. I’ve had this cornbread, made with regular milk before, but in my opinion, it’s just not the same without the buttermilk. And if you make this, you must have some butter on hand, because it is SO good with butter! Hope you enjoy!
Recipe for Mama’s Corn Bread
Ingredients:
1 cup self-rising corn meal (I use white.)
1 tablespoon flour
3 tablespoon oil
1 egg
Add buttermilk (I don’t measure, just add enough to get desired consistency.)
Directions: Mix dry ingredients together. Then add oil, egg, and mix. Mix together. Bake at 425 for 20-25 minutes.
-Jerri
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That looks fantastic. I don't know that I've ever noticed my corn meal saying "self-rising" is that normal, or is it a special cornmeal?
I had always thought cornmeal was cornmeal, but when I got the recipe from my mom she said "self rising." (Perhaps any cornmeal would do, but my mom seemed to think self rising was important..and she's been making it for 35 years, so who am I to argue!)
The cornmeal I currently have on hand is from White Lily, and it does say "self rising" on the front of the bag.
(I'm not sure if self-rising is the more commonly used kind or not….does anyone else know?)
Whatever the case, I buy mine at Wal-Mart, so it shouldn't be hard to find. Hope this helps!
I am picky on the cornbread I'll eat, how it tastes..your cornbread looks scrumptious. I'm dropping in from *UBP 2010* I'm your newest follower.
Enjoy the Party!
Ummm ummmm ummm We love corn bread! That looks GREAT!
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Looks great and sounds yummy! : )
I love corn bread too! Your recipe sounds lovely with the buttermilk. I'm not sure that I can get white cornmeal here in England so I might have to use the yellow when I try your recipe. I've never seen self-raising cornmeal here either, but I'll try adding a bit of baking powder and see what happens 🙂
I also love corn bread.. I learned while I lived in Texas that if you add 1/4 cup of creamed corn.. it turns out so much like cake.. and so good…. will try yours for sure…
Sandy
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