Southern Cooking with Andy Bedwell – Southern cornbread


When I think of hospitality in the South, I think of a good Southern meal with a delicious wedge of cornbread. This week, I want to share with you my three favorites.

Mexican Cornbread
2 cups self-rising cornmeal
2 eggs
1/2 cup Parmesan cheese
Pimento, medium jar (undrained)
1 1/2 cups milk
1 medium onion, chopped
1 small can cream-style corn
3 jalapeño peppers, chopped with the seeds
3/4 cup Crisco oil

Mix ingredients together and pour into a greased hot iron skillet. You can also use a 9×13 greased pan. Bake at 350 degrees for 45 minutes or until brown.

Andy’s Note: This cornbread is a favorite of my family. They absolutely love it.

Broccoli Cornbread
1 box corn muffin mix
3 eggs
1 cup cottage cheese
1 stick margarine, melted
1 large onion, chopped
1/2 teaspoon salt
1 (10-ounce) package broccoli, chopped

Beat eggs and other ingredients; mix well. Pour into a 9×9-inch greased pan. Bake at 375 degrees for 45 minutes.

Andy’s Note: This bread is delicious! I will never forget the night that my friend brought this to our Family Night supper at our church. Everyone just had a fit over it. Different and delicious! You must try this!

My Everyday Southern Cornbread
1 1/2 cups self-rising cornbread
Handful self-rising flour
1 tablespoon sugar (no, this cornbread is not sweet)
1 egg, beaten
1/2 cup Crisco oil
1 1/2 cups buttermilk

Mix all ingredients and bake in a greased hot iron skillet at 425 degrees for 20-25 minutes or until brown.

Andy’s Note: This is my mother’s recipe and it is delicious. It is so moist and will absolutely melt in your mouth. My mother was a fantastic cook! As I have said many times before, she could make a rock taste good!

Happy Cooking, Andy

“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.

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