Creatively Transforming Food

Cornbread… For you only!

Wet Cornbread 1

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.

Cornbread... For you only!

Prep time: 

Cook time: 

Total time: 

  • 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
  1. Bring water and butter to a boil in a large pot.
  2. Mix the dry ingredients together in a medium bowl.
  3. Add the dry ingredients to the boiling water.
  4. Whisk the eggs and milk together, then add to the mixture.
  5. Beat until smooth with a whisk.
  6. Pour into a prepared 8" x 8" pan.
  7. Bake at 350 degrees until golden brown' This should be approximately 1½ hours.


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