Roost + Restore
Cooking

Mama’s Old Fashioned Corn Bread

This is a fam­i­ly recipe hand­ed down from my great grand­moth­er, known as Memaw. She died not long after I was born in 1993 but her cook­ing style and recipes have been passed down through the gen­er­a­tion and now I am shar­ing with you. I have nev­er seen this par­tic­u­lar recipe writ­ten down on paper and it has been made for years only by mem­o­ry. These are usu­al­ly the best ones, amiright?

THERE IS PLENTY MORE WHERE THIS CAME FROM GRAB MY FAVORITE SOUTHERN SWEET TEA RECIPE HERE! PS…IT GOES GREAT WITH CORNBREAD. 

I hope you enjoy this whole­some, old fash­ioned, coun­try recipe as much as I did learn­ing to make it.

INGREDIENTS (Mama’s Version)

  • Some corn meal
  • A lit­tle sug­ar and salt 
  • Just a bit of self ris­ing flour
  • A cou­ple eggs
  • A lit­tle bit of milk and oil

Mix togeth­er using a fork until smoothe. Make sure it’s not to thick and not too thin. Bake in a sea­son cast iron skil­let at 400 degrees F until gold­en brown.

Now that you have Mom’s ver­sion I have cre­at­ed a mea­sur­able ver­sion for those of us who need a lit­tle more direc­tion. I know I cer­tain­ly do!

INGREDIENTS (My Version)

  • 1/4 cup self ris­ing flour
  • 1 tea­spoon salt
  • 2 table­spoons sugar
  • 1 cup yel­low corn meal
  • 2 eggs, beaten
  • 1 cup milk
  • 1/4 cup melt­ed fat (short­en­ing, but­ter or drippings”

Sift flour and sug­ar togeth­er in a bowl and mix with the corn meal. Com­bine eggs, milk and fat: add to dry ingre­di­ents. Stir until moist­ened. Bake in a wax paper lined 9 inch pan or a 10 inch greased cast iron skil­let at 400 degree F for 20 min­utes or until gold­en brown.

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NEED MORE FARMHOUSE KITCHEN ESSENTIALS?

Read about my per­son­al rec­om­men­da­tions for adding more “home made” to your kitchen HERE

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2 Comments

  • Reply
    Pamela
    at 6:12 PM

    I wish I would have had this recipe yes­ter­day! It was a cold, rainy day in Ohio and I made chili and corn­bread. I thought — I’ve heard of peo­ple using cast iron to make corn­bread. I’m going to wing it. Wrong. I did­n’t real­ize you baked it in the oven. I put it on the stove­top and with­in min­utes it was burnt. My hus­band imme­di­ate­ly was in the kitchen laugh­ing at my fail­ure. He went to grab his phone to Face­book shame me with a pic­ture ( all in good fun) and I quick­ly threw it in the trash. les­son learned.

    • Reply
      roostandrestore
      at 6:30 PM

      You don’t know what you don;t know! I hope you found this recipe and instruc­tions helpful!

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