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Sunday, April 11, 2010

Mama's Corn Bread

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

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.



I'm posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Works for Me Wednesday is hosted by We Are THAT Family
Tip Me Tuesday is hosted by Tip Junkie
Tackle it Tuesday is hosted by 5 Minutes for Mom
Sharing Ideas Wednesday is hosted by The Trendy Treehouse
Friday Food is hosted by Mom Trends
Friday Foodie is hosted by Designs by Gollum
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  • At April 11, 2010 at 9:53 PM , Blogger Tina @ said...

    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?

  • At April 11, 2010 at 10:23 PM , Blogger Jerri said...

    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!

  • At April 12, 2010 at 8:57 PM , Anonymous Michelle said...

    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!

  • At April 13, 2010 at 4:00 PM , Blogger Ann said...

    Ummm ummmm ummm We love corn bread! That looks GREAT!

  • At April 16, 2010 at 2:46 PM , Blogger Fawnda said...

    Looks great and sounds yummy! : )

  • At April 17, 2010 at 1:15 PM , Anonymous April@The 21st Century Housewife said...

    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 :)

  • At April 18, 2010 at 2:30 PM , Blogger Sandy said...

    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...


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