This recipe uses simple pantry ingredients, comes together in one bowl, and bakes into a tender, golden cornbread that’s delicious with butter, honey, chili, or fried chicken.
WHY YOU'LL LOVE THIS RECIPE
Since mayo is made with fat and emulsified ingredients, it gives the batter richness and helps hold everything together without making the cornbread taste like mayonnaise.
INGREDIENTS
For this recipe you need: Self-rising cornmeal, Self-rising flour, Sugar, Buttermilk, Mayonnaise, and Vegetable oil
Preheat your oven to 350°F. Lightly grease a baking dish or skillet with oil, butter, or nonstick spray.
STEP 1: PREPARE THE OVEN
STEP 2: MIX THE DRY INGREDIENTS
In a large bowl, add the self-rising cornmeal, self-rising flour, and sugar if using. Whisk until everything is evenly combined.
STEP 3: MIX THE WET INGREDIENTS
In a separate bowl, whisk together the buttermilk, full-fat mayonnaise, and vegetable oil until smooth.
STEP 4: COMBINE THE BATTER
Pour the wet ingredients into the dry ingredients.
Gently stir until just combined.
STEP 5: BAKE
Transfer the batter to the prepared baking dish or skillet and spread it into an even layer. Bake at 350°F for 25-30 minutes.
STEP 6: BROIL FOR A GOLDEN TOP
If you want a more golden top, place the cornbread under the broiler for a couple of minutes.
STEP 7: REST AND SERVE
Remove the cornbread from the oven and let it rest briefly before slicing.
Serve warm with butter, honey, jam, or your favorite savory meal.
STORAGE TIPS
Cover leftovers tightly and store at room temperature for up to 2 days. Or, store in an airtight container in the refrigerator for up to 5 days.
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