Mert's Cornbread

From delicious soul food restaurant in Charlotte, Merts.

Mert's Cornbread
Mert's Cornbread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup unsalted butter, melted and slightly cooled

  • 2/3

    cup sugar

  • 2

    large eggs, beaten

  • 1

    tablespoon mayonaise

  • 1

    cup self-rising cornmeal mix (see note)

  • 1 1/2

    cups self-rising flour (see note)

  • 1

    cup buttermilk

  • 1/2

    cup water

Directions

Preheat oven to 400. Place 2 (12 cup) standard-size muffin tins in oven and heat until hot, about 10 minutes. I only have one 12 cup muffin tin so I just used one and filled tins full. Whisk together butter, sugar, eggs, and mayonnaise in a large mixing bowl and set aside. Combine cornmeal and flour and set aside. Gradually stir the flour mixture and the buttermilk into the butter/sugar mixture, alternating between the two. You should begin and end with the buttermilk. Stir in the water. Remove pans from oven and spray with nonstick cooking spray or brush with butter. Divide batter evenly between the tins. Bake for approximately 20 minutes. Note: Self-rising flour has baking powder and salt already mixed in. Self-rising cornmeal mix contains flour and baking powder. You can't substitute all-purpose flour and plain cornmeal for either of these.

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