Mother's Special Cornbread

Mississippi on the Menu

Mother’s Special Cornbread

Sweet Juicy Corn! Those three words are music to the ears and exciting for taste buds!  There are 2 basic types of corn grown on Mississippi family farms: field corn & sweet corn.

Farm families grew corn on a little over 2000 farms in 2018 and brought in $351 million value of production.

Field corn is used for feeding animals and used in ethanol production.   Sweet Corn is that wonderful treat you can hardly wait for at a family meal or celebration.

Our family always looked forward to what we called, “Mother’s Special Cornbread.”  It’s pretty close to a meal in itself but is great with any food you normally serve with cornbread. And it’s full of MS Farm Family raised foods!

Check out our website at www.growingmississippi.org or follow us on Facebook by searching for Farm Families of Mississippi.

Mother’s Special Cornbread (Jean Freeman)

1 ½ cups self rising cornmeal

3 large eggs, beaten

1 cup cream style corn

2/3 cup oil

½ Large bell pepper, chopped

1 medium onion, chopped

¼ – ½ pound cooked smoked natural casing sausage, chopped

Black pepper to taste/pinch salt

1 cup buttermilk

1 cup grated sharp cheddar cheese

Mix all ingredients except for cheese and 2 T. oil.

Pour reserved oil in a cast iron skillet and heat in 375 degree oven.

Pour half the batter in the hot skillet.

Add grated cheese.

Pour the rest of the batter on top of the cheese.

Bake until golden brown, about 30 minutes.

Nancy’s Note:  I sometimes use ¾ cup sharp cheddar + ¼ cup freshly shredded parmesan cheese.  Also, this cornbread freezes well.

Information prepared by Nancy Freeman, Consultant, msunancyf@bellsouth.net

Information provided by Farm Families of Mississippi, www.growingmississippi.org