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Aug 082011

Country Corn Bread

Love our corn bread, I haven’t tried this one yet, but it’s on my list! I take that back, we have tried it and it will be the only cornbread I make from now on, 2 thumbs up for Country Corn Bread.. Goes very well with black-eyed peas and onions, dash vinegar. Southern Heaven!!!!!!


Slap on the butter and your in heaven!

Slap on the butter and your in heaven!


2 cups biscuit baking mix
1 cup yellow corn meal
¾ cup sugar
½ teas baking soda
½ teas salt
2 eggs
1 cup butter, melted
1 cup half & half cream



In a large bowl, combine the dry ingredients and in another bowl combine the remaining ingredients. Whisk the egg mixture until well blended and stir into the dry ingredients. Mix just until moistened. Spread into a greased 13×9 inch baking dish and bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean…. Where’s the black-eyed peas?

Well since we published this recipe, we have tried it and it’s the best damn corn bread we’ve ever tried and has become a staple in our home to go with our black eyed peas and many more dishes, so enjoy!

Feb 102016

Country Living Buttermilk Corn Bread

Topped with blacked peas-chopped onions and a dash of vinegar...

Topped with blacked peas-chopped onions and a dash of vinegar…

Hey Ya’ll, Kenny here to share a recipe that I found in one of my wife’s older cook books. It’s titled – Country Living Recipes – and was written by Jean Wickstrom Liles. The recipe is by Mrs. N.A. Gilcrease from Corsicana, Texas.

As you all know, I am a big fan of corn bread and thought I would try making this recipe myself.  (Please…hold the applause for later.)

Now don’t get me wrong here…I love my wife’s Country Corn Bread the best. You knew I had to say that. After fixing up this bread I found it to be a little dry but, tasted pretty darn good. It would go great with black-eyed peas or fried fish which is what we enjoyed it with.

O.K. enough of my jabbering…here’s the recipe—>

Country Living Buttermilk Corn Bread
Prep time
Cook time
Total time
Serves: 9 servings
  • 1 cup yellow cornmeal
  • ⅓ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon soda
  • 1 egg, beaten
  • 1 cup buttermilk
  1. Combine the dry ingredients.
  2. Add egg and buttermilk mixing well.
  3. Pour batter into a well greased 8 inch square pan.
  4. Bake at 400 for 20 minutes or until it is golden brown.
  5. Makes about 9 servings.
I think i would have used a wider pan for a thinner bread. We like our corn bread a little cruncher.

Hope you try this corn bread and enjoy eating it. Oh yeah…..don’t expect me to do this too often….

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