Home > "I really came for the cornbread..."

"I really came for the cornbread..."

April 9th, 2012 at 01:14 am

Today is Easter and around my home, my hubby really likes a traditional Easter dinner at noon...ham, scalloped potatoes, cornbread, green beans, and deviled eggs. Anyway, that's what he considers traditional.

Each year for each holiday we extend an invitation to a former neighbor or ours. Sometimes she accepts. This Easter, she accepted. In addition to the above, I also fixed honey glazed carrots, peas, and a white cake with white icing since that is her favorite cake and her birthday was Thursday.

The table is set, the food is out, and I suggest I dip up the potatoes since I just got the pan out of the oven and didn't want anyone to burn themselves. She laughed and said that was OK and then said, "I really came for the cornbread." We laughed and then she was afraid she hurt my feelings. I told her no, it was taken as a compliment and she could have as much as she wanted.

The cornbread is baked in a skillet and it is Paula Deen's corny cornbread recipe, except I use less sour cream and more creamed corn. Why? Because her recipe calls for one of those expensive little cans of corn and I buy the corn on sale so I use what is on hand.

We had a nice dinner and we sent some leftovers, including cornbread home with her for her supper.

As a cook, having someone compliment on something is never taken as an insult.

What is a traditional Easter dinner for you?

2 Responses to “"I really came for the cornbread..."”

  1. mjrube94 Says:

    Can you post the cornbread recipe? We had ribs last week for dinner and hubby commented that cornbread would have been the perfect side.

  2. rob62521 Says:

    Here you go:

    Corny Cornbread Recipe
    by Paula Deen

    1/2 cup vegetable oil, plus 1/4 cup for greasing pan
    1 cup self-rising cornmeal
    3/4 cup self-rising flour
    1 cup cream-style corn, see Cook's Note*
    2 eggs
    1 cup sour cream
    1 cup grated sharp cheddar, optional
    1/2 teaspoon cayenne pepper, optional


    Preheat oven to 375 degrees F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.

    Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.

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