An ITF Official Recipe: Paul’s Great-Aunt Mary Good’s Cornbread
I owe my buddy Paul a lot. A while back he gave me this wonderful recipe for cornbread! It is now the official cornbread endorsed by Iced Tea Forever.com. I love it!
Here’s what you need:
- 1 cup self-rising cornmeal
- 2 T. sugar
- 3 level tsp. baking powder
- 2 eggs, beaten
- 1 small can creamed corn (about 3/4 cup)
- 1 cup sour cream
- 1/4 cup oil
Preheat oven to 425 degrees. Grease 8.5×11 (or equivalent) pan and place in oven to warm.
Mix ingredients well.
Pour into hot pan.
This is starting to get exciting!
Bake for 15 minutes, until golden (or until toothpick is clean).
Slather with lots of butter (while it’s hot) and inhale with a glass of iced tea!
This is just a fantastic-tasting cornbread, I’ve made it several times. I wish I had some right now, maybe I’ll make another batch tomorrow.
You must try it! If you don’t cook yourself, bring this page to the attention of your favorite cook and ask if there’s anything you could do to convince them to make this for you! You’ll be glad you did.
Thanks Paul. I owe you one.
9 Responses
August 6th, 2005 at 4:24 pm
Tom,
We have been enjoying the BMA convention here in VA. We sure wish you and Jewel could have made it. Maybe next time.
August 6th, 2005 at 5:47 pm
Wow. Now that came out of the blue! Naomi asked if I’d seen your last post and then told me I HAD to read it. Aunt Mary…I don’t know what she’d say! Thanks, Tom, for the tribute to her wonderful cooking. And I must add my endorsement of ITF’s new official favorite cornbread. It’s my favorite, also. Tom, try it with your favorite chili sometime. You’ll be amazed!
August 6th, 2005 at 6:03 pm
BTW, what happened to the By-log? I haven’t been able to access it for two days.
August 6th, 2005 at 6:32 pm
Looks mighty good there, but I would like to have that cornbread with a cold glass of home produced buttermilk. Ummmmmmgood! Would settle for some cold milk if the proper buttermilk is not available.
The buttermilk sold in stores is yuckkkky and not anything like home produced buttermilk, ‘sides, you have home produced butter to go on the cornbread too! Double Ummmmmgood! Let’s see, add some pinto beans and collards or turnip greens cooked with some pork meat, man I’m gonna haveta make me some cornbread, Oh yes!
August 6th, 2005 at 8:01 pm
BUTTERMILK!!
EEEWWWW, Gross!
TS, that is just nasty. Buttermilk is to be cooked with, not drunk. But I can go along with you on the collards and pintos.
August 13th, 2005 at 9:47 pm
Paul, I specificly said fresh buttermilk, obtained from churning the butter from the cream, not that “nasty stuff” you buy at the store. There is a vast difference in quality. It should be served COLD as possible too. It is a pity that children are so deprived these days.
August 1st, 2006 at 7:42 pm
[…] but this time both of mine were full of cornbread. […]
August 1st, 2006 at 7:44 pm
[…] We are particularly interested in your methods of preparing iced tea, catfish, chicken, soup, and cornbread. Though ITF already has an official cornbread, we’d love to review others. Your submission needn’t comply with the aforementioned categories, but they are what we’re most desperate for. […]
August 1st, 2006 at 7:46 pm
[…] And tonight of course I made cornbread. That last post about cornbread nearly drove me nuts wanting some. […]