Making Moist Cornbread with Mayonnaise: A Family Recipe
Aunt’s Cornbread
When I was growing up, I spent many summers at my aunt’s visiting my cousin. They lived on the very top of a mountain with horses, chickens, hogs, etc. It was like a little slice of heaven on that mountain as a kid. One of my favorite dishes my aunt made was this cornbread. I watched her make it many times so that one day I could make it. She passed a couple of years ago and I have finally replicated it. I think of her every time I make it. People think I’m nuts when I tell them she put mayonnaise in it lol. I didn’t care what she put in it, there was never any left when she made it. Just thought I would share that little memory of her as I made her cornbread tonight to go with fried cabbage, potatoes, and smoked sausage. Get those recipes from your family members, you never know when you’ll have those dishes for the last time.
Ingredients:
- 2 cups meal
- 1 cup all purpose flour
- 2 eggs
- 1 cup mayo
- 2 to 2.5 cups of buttermilk
- 1/2 cup of sugar
- 3 tsps salt
- 1/2 cup vegetable oil
instructions
- Preheat oven to 375. Have a cast iron
- skillet with 1/2 cups vegetable oil heating on medium high heat while preparing batter.
- Finished batter should find a texture balance of not too thin or thick.
- Pour into hot skillet, shoule sizzle a bit in oil.
- Smooth surface of poured batter out with silicone
spatula–oil will pool around surface of
batter (you want this to happen). - Bake until crust is golden brown–around 35 minutes
