“Papaw ate cornbread and milk often for breakfast, lunch and dinner when we was growing up on a farm in Texas. They didn’t always have enough money to eat anything else, and sometimes his mother would even have to water the milk down substantially to make it last. To this day, Papaw can’t stand skim or lowfat milk because it brings back memories of those really tough times (and watery milk). However, give him a glass of whole milk with cornbread and he’s in heaven.
From an early age, he taught us the intricacies of the perfect ‘cornbread and milk’ snack. You can tell just by the way he explains how to make it that he loves this. He would get us a big glass of milk, slowly crumble Nana’s cornbread into the cup and, in traditional Papaw fashion, grind some fresh black pepper over the top. He would mix it up with an extra long spoon and eat up every morsel of the milk soaked cornbread.
While I don’t have my Papaw’s affinity for milk and cornbread, this is the type of cornbread recipe that you cannot find anywhere else. It is crunchy and savory, unlike the sweet cornbread people are accustomed to now. My favorite way to eat Nana’s cornbread is hot out of the oven, slathered in butter. I could eat a whole tray by myself.
I hope you enjoy this special treat! And don’t forget to try Papaw’s cornbread and milk if you have any left over.”
~ Rebecca
| Prep Time | |
| 10 minutes |
| Cook Time |
| 25 minutes |
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Easy!
Inexpensive!
Serves:6people
Serving Size:5x5-inch square
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This cornbread is crunchy and perfect for crumbling!
Tools:15x10-inch baking sheet with sides (aka jelly roll pan), measuring cups and spoons, medium and large bowls
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- 1 1/2 cups cornmeal (yellow, stone ground preferred)
- 2/3 cup whole wheat flour (or all purpose gluten free flour)
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk (or almond milk)
- 1 tablespoon high heat cooking oil
- 1 tablespoon butter
- Preheat oven to 425°F.
- Combine corn meal, flour, sugar, baking powder, and salt in a medium bowl and stir with a spoon to blend.
- In a larger bowl, beat 2 eggs with a whisk or fork.
- Add the milk and beat again.
- Before combining the dry and wet ingredients, put oil and butter in the baking sheet and place in oven for 1-2 minutes to heat up. Watch carefully and remove before it smokes. Remove the pan and tilt to coat entire surface with the oil.
- Turn oven down to 375°F.
- Add the dry ingredients to the wet ingredients and mix with a whisk or fork, just until well blended. Don’t overmix. Add a little extra milk if the batter is too thick. It should pour like pancake batter.
- Pour excess oil from the baking sheet into the cornbread mixture and stir.
- Pour batter into prepared baking sheet. Bake 20-25 minutes. Cut into 5-inch squares.
Everybody loved it! Made it to go with some white chili a few weeks ago. Tonight I’m making it to go with old fashioned vegetable soup.
So glad you enjoyed it!
This looks DELICIOUS! I cannot wait to give it a try 🙂
Nana uses 1-1/2 cups cornmeal, but you can add up to 2 cups for a heavier corn taste and texture, which is nice when making it to crumble in a glass of milk. I think I’ll eat my leftovers today in a big glass of milk! – Bobbi