Mamaw’s Cornbread

Mamaw’s Cornbread

A couple of years ago we were visiting my grandmother when she served us the best cornbread with our meal. We asked her the recipe and she said it was the same one she always made, only this time she accidentally doubled the baking powder! Since then, we’ve always made it the “wrong” way!
Plus, it’s a delicious low-fat side to go with greens, tomatoes, corn, and other vegetables fresh from your garden!

½ cup flour, sifted
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 cup corn meal
1 cup milk
¼ cup oil
1 egg

Sift together flour, salt, sugar, and baking powder. Add corn meal, milk, oil, and egg. Pour in a greased 9 inch iron skillet and bake at 400 degrees for about 25-30 minutes.
Makes 8 servings – per serving: 118 calories, 3 grams fat, 19 grams carbohydrate, 1.4 grams fiber, 3.5 grams protein

2 comments on “Mamaw’s CornbreadAdd yours →

Comments are closed. You can not add new comments.

  1. Marilyn Easley (mom) said: The cornbread is always best when you heat up your iron skillet first. Put some oil in the skillet and stick it in the oven while it’s preheating and you’re mixing up your cornbread. Pour the cornbread batter into the hot skillet (it’ll sizzle and make a “crust” around the outside) and bake.

  2. Emmett Roan said: To keep your iron skillets seasoned, avoid cooking tomatoes or acidic foods in them. Use dutch ovens for dishes with tomatoes, etc (according to Courtney Taylor, former food editor for the Clarion Ledger. Also, I learned from my mother and grandmother along with my Grandmother Roan and Miss Lena to keep an iron skillet for baking corn bread that was used for nothing else. It was always referred to as “the bread skillet”. It stayed seasoned, browned beautifully, and the bread turned right out with no thought of sticking. In later years, I received a gift of an old bread skillet that my mother bought for me in Port Gibson in 1947.