OUR FAMILY CORNBREAD RECIPE PASSED DOWN FOR MANY GENERATIONS. MY GRANDMA GRUBBS COULD MAKE CORNBREAD LIKE NOBODY'S BUSINESS! ENJOY!
Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
I made this last night and it was one of the best batches of cornbread I've ever eaten. Yes, the mayo made it very moist. Since the directions given don't mention this, I wanted to say that I had to cook it at 425 for about 30-35 minutes before it was done all the way through. Also, if your oven has a heating element up top, make sure you put the cornbread on a lower oven rack--it rises quite a bit, and you don't want the top to burn. With that said, this recipe produced a cornbread that was nicely browned and had a thick layer of crispy goodness on top and bottom by the time it was done. This would make really good corn dog batter.
Nice one. A classic everybody should make weekly :).
You can not beat corn bread cooked in an iron skillet!
Wow, I've never heard of adding mayonnaise to cornbread but I'll give it a try. I would imagine it adds a really nice twist and gives it extra moistness. Thanks for the 5 recipe.
LOVE the addition of mayo - must make the cornbread moist and extra delicious! Thanks for sharing your grandma's wonderful recipe!!
Sounds great! There's nothing like corn bread made in an iron skillet!
Only one way to make good corn bread, iron skillet!
Fabulous, (from a northerner with a southern partner) !!! Thanks Girl!