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    You are in: Home / Recipes / My Cornbread Recipe
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    My Cornbread

    My Cornbread. Photo by Marsha D.

    1/2 Photos of My Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Chef Sunshine's Note:

    This is the best cornbread ever, has been in my family for years. Simple to make, but delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix all ingredients together.
    2. 2
      Put the tbs of grease in cast iron skillet to make the cornbread crusty, then pour in all ingredients.
    3. 3
      (*Make sure the batter is not thin and runny, if so, add equal consistencies of flour and cornmeal to thicken*).
    4. 4
      I sometimes add a little bit of salt, and a tbs of sugar, but this is optional.
    5. 5
      Bake on 400-425 degrees for 25-30 minutes.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on April 13, 2006

      45

      This was a nice, fluffy cornbread. I was interested in this recipe because of the addition of mayo for something different. It worked out well. I did add baking powder & baking soda. I found the flavor a bit lacking. I'm not sure why. :/ I used the cornbread to make dressing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 10, 2005

      55

      I agree with Marsha D -- there's normally not much that one can do to cornbread to make it different AND better -- but you pulled it off, Chef Sunshine! The buttermilk and mayo are a nice touch. I do confess to one little tweak. I got to looking and saw no baking powder listed in the recipe so I used 1 1/2 teaspoons-full (teaspoon-fulls?!?) just for "safety," and my cornbread turned out nicely risen. Also, next time, I plan to also add 1/4 teaspoon of baking soda to balance out the acid of the buttermilk -- it probably won't make a darn bit of difference in the flavor but it will serve to make me look more astute in front of my family.(grin). Hey, Chef Sunshine, great job! Great cornbread. I had a little left over and I'm going to use it in a stuffed mexican chicken breast recipe that I'm developing -- I know this stuff will make it better!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2005

      55

      Oh my!!!This is a 5 star for sure! This was so good! Its now my favorite :) I love the ingredients in this recipe. I used the salt and sugar and a large iron skillet which was to big but that is all that I had here at our house. My smaller iron skillets are all up at our camper at the lake. The cornbread came out thin but it didn't change the taste. I had never thought of using mayonnaise in cornbread but WOW! this was delicious!! Its a keeper for sure. Thanks so much for sharing your recipe Chef Sunshine!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for My Cornbread

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 261.3
     
    Calories from Fat 92
    35%
    Total Fat 10.3 g
    15%
    Saturated Fat 3.8 g
    19%
    Cholesterol 84.8 mg
    28%
    Sodium 174.0 mg
    7%
    Total Carbohydrate 35.8 g
    11%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.9 g
    11%
    Protein 7.1 g
    14%

    The following items or measurements are not included:

    pan drippings

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