Southern Kitchen: Ms. DD’s Sweet Cornbread recipe

Southern Kitchen: Ms. DD’s Sweet Cornbread recipe

by Darlene Coffman
Stripes Japan

This recipe is one of my family favorites. It goes great with chili and any kind of soup. It's excellent alongside collard greens, beans and rice or by itself with a little milk.


2 boxes Jiffy Corn Muffin Mix

1 cup sugar

2 eggs

1 cup milk

3 tablespoons bacon grease

1 stick butter

Extras you might like: Canned creamed corn, jalapenos, sweet kernel corn.

You will need: 1 - 9 inch cast iron skillet and a large mixing bowl.


Preheat oven to 400 degrees. Put bacon grease in cast iron skillet and place in oven to heat. In a large mixing bowl, mix together the Corn Muffin Mix, sugar, eggs, and milk. Blend well. Batter will appear slightly watery and lumpy. Add any desired extras here.

Remove skillet from oven when bacon grease is completely melted and slightly smoking. Place skillet on stovetop. Poor batter mix into skillet. It should sizzle. Place back in oven and bake till knife inserted into the middle comes out clean (approx 20 minutes). It should appear like a cake with golden brown top and caramel brown edges.

Use the stick of butter to outline the inside edge of the skillet and place a few pats on top. Enjoy!!

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