Is there a famous recipe at your house?  A recipe that your family begs for?  There sure is at mine and I’m happy to share it with you!


Worthing Court: Lib's Famous Cornbread


I think that eating cornbread must be a requirement when you live in {or are from} the south.  Being born and raised below the Mason-Dixon line, it’s only natural that I have an affinity for the stuff.  When I was growing up, my mouth would water anytime the fragrance of baking cornbread filled our kitchen.  It was hard to beat a glass of cold milk with a piece of fresh, straight out of the oven, warm and crusty skillet cornbread crumbled up in it.  Yum – hand me a spoon.  Don’t knock it if you’ve never tried it.   😀   

My grandma and my mother (who was a converted Southerner from New Jersey) could make skillet cornbread like nobody’s business.  Alas, it’s a skill that I never perfected.  Try as I might, mine just never tasted as good as my mom’s and my grandma’s version.  I know – so sad.

As a young bride though, my mother-in-law introduced me to her recipe and I’ve been making it ever since.  Nothing compares with the comfort of my childhood cornbread memories, but the taste of this cornbread surely ties for first place.  It is a little bit sweet, moist and so delicious.  My family loves it and so do I!

Sweet, Moist and Delicious Cornbread
A slightly sweet, moist and delicious cornbread recipe.
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Prep Time
5 min
Cook Time
40 min
Prep Time
5 min
Cook Time
40 min
  1. 1 1/2 boxes of Jiffy Corn Muffin Mix (freeze the leftover 1/2 box for later use)
  2. 3 eggs
  3. 1 14.75 oz can creamed corn
  4. 1 tsp salt
  5. 1/2 cup canola or vegetable oil
  6. 1 8 oz carton sour cream
  1. Preheat oven to 350 degrees,
  2. In a medium mixing bowl, slightly beat the 3 eggs.
  3. Add the remaining ingredients and stir by hand until well blended. Do not use a mixer.
  4. Lightly coat a baking sheet with 1" sides with nonstick spray.
  5. Pour batter into the baking sheet and bake for approximately 40 minutes or until golden brown.
  6. Allow to cool slightly before cutting into squares for serving.
  1. The leftovers freeze well. Allow the cornbread to cool completely before placing the squares into a freezer bag.
  2. When ready to reheat, remove the desired number of squares from the freezer bag and allow to thaw.
  3. When thawed, wrap the squares in a slightly moistened paper towel and microwave until the desired level of warmness is reached. I recommend a setting of no higher than 70% power on your microwave.
  4. Wrapping the cornbread squares in a moistened paper towel will prevent the cornbread from drying out and hardening when microwaving.
Worthing Court

You can’t beat a recipe that is so easy to make and will feed a crowd!

BEST CORNBREAD RECIPE EVER!   Slighly moist with a hint of sweetness   Easy to make, easy to store leftovers and great for feeding a crowd. - Worthing Court

It’s a perfect accompaniment to any dish.

Worthing Court: Delicious Slightly Sweet and Moist Cornbread Recipe

And it’s especially perfect with a nice steamy bowl of chili!

30 Minute Chili Recipe

Click HERE to get my tasty and quick 30 minute chili recipe.

Recipe for yummy 30 Minute Chili

So tell me, do you have any cornbread memories?  How about a favorite meal that you like to eat cornbread with?


Here's a recipe for the best cornbread that you'll ever make! - Worthing Court


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