Recipe: Lib’s Famous Cornbread

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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

Did you make this recipe? Leave a review!

Prep Time 5 minutes
Cook Time 40 minutes
A slightly sweet, moist and delicious cornbread recipe.
Author Lib Smith

Ingredients

  • 1 1/2 boxes of Jiffy Corn Muffin Mix freeze the leftover 1/2 box for later use
  • 3 eggs
  • 1 14.75 oz can creamed corn
  • 1 tsp salt
  • 1/2 cup canola or vegetable oil
  • 1 8 oz carton sour cream

Instructions

  • Preheat oven to 350 degrees,
  • In a medium mixing bowl, slightly beat the 3 eggs.
  • Add the remaining ingredients and stir by hand until well blended. Do not use a mixer.
  • Lightly coat a baking sheet with 1" sides with nonstick spray.
  • Pour batter into the baking sheet and bake for approximately 40 minutes or until golden brown.
  • Allow to cool slightly before cutting into squares for serving.

Notes

The leftovers freeze well. Allow the cornbread to cool completely before placing the squares into a freezer bag.
When ready to reheat, remove the desired number of squares from the freezer bag and allow to thaw.
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.
Wrapping the cornbread squares in a moistened paper towel will prevent the cornbread from drying out and hardening when microwaving.

DISCLAIMER: I am not a Nutritionist. I rely on information from third parties to provide all nutritional information, which can vary depending upon brands of products used.
Tried this recipe?Mention @worthingcourtblog or tag #worthingcourtblog!

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?

PIN IT FOR LATER!

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

 

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16 Comments

  1. Shirley@Housepitality Designs says:

    Looks wonderful…I so love cornbread….my dad used to break up cornbread, put it in a glass of buttermilk with salt and pepper….he loved it…we kids thought it was awful!…..but love cornbread without buttermilk! 🙂

  2. We love cornbread, too. My family fried cornbread, and I loved it. My daddy would slice each patty as my mother took it out of the frying pan and place a slice of sharp Cheddar cheese in it. Oh my, it is so good. Basically it is cornmeal, salt and pepper and water. I like just a tiny bit of finely minced onion in my mix. You just add the water until you get the right consistency to spoon into the frying pan. You want your pan a medium heat with a very shallow bit of oil. I use canola.

    I will have to make some and take photos one day soon.

  3. Suzy,
    I was waiting for this cornbread recipe. It sounds great and I will have to give it a try. This would be great for a crowd and would surely please most.
    I bake the old fashioned cornbread baked in an iron skillet. I have been known to add “cracklin’s”, corn, onions, cheese,hot peppers and a little salsa. Not all together except the latter three. I truly love “cracklin’ corn bread.
    Tell Shirley that I too love my cornbread crumbled into buttermilk, Bob loves his with “sweet milk”. Does anyone remember it being called “sweet milk”?
    xoGinger

  4. Debra @ Frugal Little Bungalow says:

    I am just cracking up because I started reading this thinking ” I just use Jiffy” and there your recipe starts with it. Ok this is a keeper…will be trying it SOON! 🙂

  5. My recipe varies from the cream corn, honey and even jalapeno’s but I have never used sour creme. I bet that makes it a lot more moist. I am book marking this recipe and will be trying it. Visiting from Foodie Fridays.

  6. Rattlebridge Farm -- Foodie Friday says:

    Your cornbread is the #1 Most Viewed Recipe at Foodie Friday this Saturday morning. It looks absolutely fabulous!

  7. I am always on the lookout for the PERFECT cornbread. I can’t wait to try this!

  8. Dear Suzy, Just stopping by from Foodie Friday. Your cornbread looks so delicious…especially with that big beautiful bowl of chili! That right to me is a perfect meal. Stop by soon, and if you get the chance hop over before the day ends because I’m hosting a giveaway and would love for you to be a part of it. Many blessings, Catherine

  9. Linda Ball says:

    Suzy………..love your blog and decorating talent and I love “the beach” as you do but unfortunately live inland in Alabama and the closest coast is 4.5 hours away at Panama City Beach, FL. Your cornbread recipe calls for a sheet pan with 1″ sides. Can you tell me the size of the pan as they vary so much? Thank you and keep the “good stuff” coming!

    1. Hi Linda. You aren’t too much farther from the beach than we are. It takes us about 4 hours to get there from our house. 🙁 I’ve never been to Panama City, but would love to visit there one day! Good question about the pan size. The one that I usually use is about 10″ x 15″. I’ve used a larger one, but of course that impacts the thickness of the cornbread and the cooking time a bit.

  10. Nancy Carroll says:

    I’ve had your cornbread and it is AWESOME!! I started adding sliced pickeled jalapeños and shredded cheddar on top and cook it in my cast iron skillet so mine’s a little thicker. I guess this would be considered a “southern” Mexican cornbread LOL. I think of you every time I make it ?

  11. Hi Suzy! I am excited to try this recipe for my husband’s 40th birthday! We will have 35 guests for the birthday. Do you think I need to double the recipe for this amount of people?
    Thank you,
    Brylyn

    1. Happy birthday to your hubby! Yes, I’d definitely double it, possibly more. It really depends upon what size pieces you cut. This recipe makes one full size cookie sheet.

  12. Have you ever made mini muffins with this recipe? We are having 50 over for an oyster roast and chili and thought muffins would be easier to serve to a large crowd.

    1. No, I’ve never made them that way, but I feel confident that you could. I’m sure they would bake much faster though!