Thursday, March 22, 2012

3 Sally's Fabulous Cornbread

 I am so lucky to teach at the same middle school that I went to . . . 
and to teach side by side with my old teachers 
who, consequently, have become my friends!

 Sally Griffin is a legend at our school and throughout our community!
Her wisdom, wit, and love of our school draws others to her
and I am lucky that she is in my life! 

I have another cornbread recipe in my recipe box but I think that it is important to have two "go to" cornbread recipes. . .one with corn and one without!
This recipe has the perfect amount of corn in the cornbread and freezes well. I made two 13x9 pryrex dishes of this cornbread a week before I needed them and then froze them. The day before I was going to serve the cornbread, I just put them in the fridge and then the next day warmed them up in the oven! It turned out perfectly!
And the best part about this recipe is the directions . . . "mix well". . . can't get any easier than that!
Sally's Fabulous Cornbread
1 1/2 cups yellow corn meal
1 1/2 cups canned creamed corn
1 1/4 cups grated cheddar cheese
1/3 cup vegetable oil
1/2 cup plus a slight bit more buttermilk
1 1/2 tsp baking soda
1/2 heaping tsp salt
2 TBS sugar
3 eggs
1 small can chopped green chiles
Preheat oven to 400 degrees. Mix well. Pour into 9x13 pyrex dish. Bake for 30-40 minutes. Stick a toothpick in center and it should come out clean or press gently in the center and it should bounce back. This freezes well. Cool completely. Cut into 24 squares. Wrap tightly in heavy duty foil.
Sally Griffin
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  1. I love a great cornbread recipe! Thanks for sharing Elizabeth, this looks so awesome!!

  2. Wow. Sally griffin! I loved having her for 7th grade English. What a lady! Tell her hi from me!


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