by Rea Papas

Created on: May 22, 2009

Whenever my wife and I visit my mother-in-law, who by the way is from Alabama, she always brags about her tasty, out of this world corn bread recipe. Of course when she brings it to the table at get-togethers, everybody starts the "ohhhs" and "ahhhs" so she must be doing something right. Well in this article I won't be giving you her recipe. And why is that, you may ask me. Simply because after all these years I decided that I have had enough of her bragging and that I would try to beat her in her own game. So please allow me to show you my own really simple corn bread recipe that makes the tastiest, out of this world corn bread. Even my mother-in-law says so and before you ask ... no she is not saying anything different behind my back.

INGREDIENTS

1/2 stick butter (melted)

1/2 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Sweet Corn

Vanilla flavoring

DIRECTIONS

Start by preheating the oven to 375 degrees F (or 175 degrees C). Then grease an 8 inch square pan. For these quantities use the 8 inch so that you get the correct thickness.

Beat the eggs well and continue by adding the sugar, melted butter, baking soda, buttermilk, and the salt. I recently started using skim milk instead of buttermilk and the taste is quite the same but there is a little difference in texture. I would recommend trying the recipe both ways and then you make the choice.

Continue by adding the cornmeal and the flour. Then mix in the corn but make sure that you have drained it well. Finally, add the vanilla. While the amount of vanilla really depends on your taste I would suggest two table spoons. It might sound like a lot, but believe me the vanilla flavor is really hidden from the other ingredients.

Now you are ready to cook. Pour your batter into the 8 inch pan and bake it in the preheated oven for around 30 minutes, or until a toothpick inserted in the center comes out clean.

I hope you enjoy this recipe. I know that I certainly do, especially now that I make it for my mother-in-law and can brag about it.

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