Brock Wetherly Rogers created the doc: "THE BEST Southern Cornbread (My Mama's Recipe)"
My Mama's Moist Southern Cornbread
IF YOU HATE DRY CORNBREAD, here is your ANSWER!!!
This recipe is so moist you will slap yo mama after she makes it! :) ha ha
And then she will haul you out the window ... lol!!!
1 cup Martha White corn meal mix
1/2 cup Martha White self rising flour
1 large egg
2 heaping Tbsp. Blue Plate mayonnaise
2 heaping Tbsp. sugar
Buttermilk (enough to get it mixable to pour into a pan)
Heat oven to 425 degrees. Mix all ingredients in a bowl. Add enough buttermilk (about 1/3 to 1/2 cup to make it mixable/pourable). Heat a heavy cast iron cornbread skillet (my mama uses a black cast iron skillet that is heavy and has a handle on it). Add 2 heaping Tbps. Crisco to the skillet and let it melt. As soon as it gets hot, sprinkle 2 Tbsp. cornmeal mix over into hot melted Crisco until it browns a little. Then pour cornbread mixture into hot skillet. Bake at 425 for 20-25 min or until golden brown and done in middle. Remove from oven and invert onto plate. So delicious, crunchy, moist and the BEST in the world.
DO NOT SUBSTITUTE ANYTHING!