Not Your Mom's Cornbread
I grew up eating traditional country cornbread that was always dry and crumbly. Perfect for a bowl of soup beans I guess but to dry to eat outright.
So as an adult with my own family to feed, I began to search for a recipe for moist cornbread which was no small task since this was before the internet was a thing. I discovered the fabulous corn muffins at Famous Dave's (they are really more like cake than cornbread)and decided there must be a way to make moist cornbread that didn't look like and taste like cake. So with lots of trial and error, I came up with this recipe. It must be good because my dad, who lives with us, took a bite and said "is this a new recipe, I like it".
Not Your Mom's Cornbread
I grew up eating traditional country cornbread that was always dry and crumbly. Perfect for a bowl of soup beans I guess but to dry to eat outright.
So as an adult with my own family to feed, I began to search for a recipe for moist cornbread which was no small task since this was before the internet was a thing. I discovered the fabulous corn muffins at Famous Dave's (they are really more like cake than cornbread)and decided there must be a way to make moist cornbread that didn't look like and taste like cake. So with lots of trial and error, I came up with this recipe. It must be good because my dad, who lives with us, took a bite and said "is this a new recipe, I like it".
Cooking Instructions
- 1
Preheat oven to 450.
- 2
Place 1 stick of butter in an iron skillet. Place in oven to melt while you assemble remaining ingredients.
- 3
Mix remaining ingredients with a spoon (do not use an electric mixer). Consistency should be medium thick and lumps are ok.
- 4
Pour batter into buttered skillet. Gently rotate skillet to allow butter to flow over the top of batter.
- 5
Bake at 450 for approximately 15-20 minutes or until starts to brown.
- 6
Serve in the skillet with extra butter for spreading.
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