About 10 years ago, a student of mine brought in “wet”cornbread, an Eastern Shore favorite, made by her grandmother. It was fabulous! I pleaded and begged her for the recipe. Shortly thereafter, I received a piece of paper with a handwritten recipe. The title? Corn Bread… For You Only! I’m sure she would be flattered that I shared her recipe here for you to enjoy. It disappears quickly!
Her original recipe made 2- 13″x 9″x 2″ pans of cornbread… which I found out the hard way. My rather large pot was barely big enough. Lesson learned. The next time I made it , I sized it down to make a perfect 8″x 8” pan which was easily done based upon the ingredients listed. Feel free to double…. or quadruple if you have a huge pot.
- 2 c. water
- 1 stick of butter
- 1½ c. yellow corn meal
- 1 c. sugar
- Sprinkle of salt
- 1 t. baking powder
- 2 eggs
- 2 c. milk
- Bring water and butter to a boil in a large pot.
- Mix the dry ingredients together in a medium bowl.
- Add the dry ingredients to the boiling water.
- Whisk the eggs and milk together, then add to the mixture.
- Beat until smooth with a whisk.
- Pour into a prepared 8" x 8" pan.
- Bake at 350 degrees until golden brown' This should be approximately 1½ hours.