cornbread

Mary Rae’s Cornbread

cornbread

My momma’s cornbread is sweet, without being coyingly so. It pairs perfectly with chili — especially Duck Chili. And, it can be served warm or room temperature.

making cornbread

Mary Rae's Cornbread

Does it need honey? Only if that’s your jam. In fact, Garrett’s family likes to eat it with honey butter. For my part, I like to enjoy it plain.

Mary Rae’s Cornbread

Mary Rae is insistent that you know she makes this exclusively with buttermilk now. (Within 12 hours of publishing I received both a Facebook comment and phone call alerting me to such.) However, I stand behind my use of milk. Because not all of us keep a stock of buttermilk in the fridge and milk turns out mighty tasty. This is the best darn cornbread, after all.

1½ cups flour
2/3 cup sugar
½ cup cornmeal
1 TBS baking powder
½ tsp salt
1¼ cups milk (or buttermilk)
2 large eggs
1/3 cup vegetable oil
3 TBS butter, melted

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with non-stick cooking spray.

Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Sifting with a spoon to combine.

Combine milk, eggs, oil, and butter in a small bowl. Whisk to fully combine. Pour liquid into dry ingredients. Fold until just blended. Pour into prepared baking pan.

Bake for 35 minutes or until a toothpick comes out clean. Allow to cool for at least 5 minutes. Serve warm or at room temperature.

4 Replies to “Mary Rae’s Cornbread”

  1. I wonder if you did a taste test of cornbread made with buttermilk vs. milk, if there would be a significant flavor difference. I mean, they’re definitely different. But you’re right I don’t keep buttermilk in the fridge. But I only have cream, that I dilute if I need to use milk in a recipe.
    Great cornbread!

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