Southern Cornbread

Recipes from Minnie's Kitchen

Every great cook started out as a student and no student can learn without a teacher. And my first teacher in the kitchen was my grandmother, Minnie. While I believe that every child is crazy about their grandmother I wholeheartedly believe that mine was extra special. She taught me so much. One of the things she taught me was her love for cooking. She not only taught me how to cook and to truly love it but she taught me to communicate with it.

Food can be a way you say welcome to my home or I love you. Food can comfort the unspoken emotions and it always brings people together. I will be sharing some of her recipes that I learned from her and they will all be subtitled "Minnie's Kitchen"

I hope you come to love them as much as me.

Her Cornbread was always a staple growing up.

We are VERY southern so cornbread was good alongside collard greens and the basis for the perfect southern dressing for Thanksgiving. It will also be great with chili.

Now the debate with cornbread is sweet or not grandmother was a not sweet type of person but you can definitely easily add sugar to sweeten it..


2 cups of self rising cornmeal mix

2 eggs

2 Tablespoons vegetable oil

1 1/4 cup of milk

1/2 cup of sugar if you prefer sweeter cornbread


1. Preheat the oven to 400 degrees

2. Pour the cornmeal into a mixing bowl and add egg and milk and sugar if you prefer

3. Mix until combined.

4. Grease pan with nonstick cooking spray and pour batter into pan.

5. Bake for 25-30 minutes

From my kitchen to yours,

Lady of the House

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