My recent foray to an estate sale yielded these beauties:

Southern Corn Bread (2)

All these needed was a little TLC to make them as good as new. (You can never really wear out iron skillets and bake-ware.)

Aren’t the corn bread skillets and muffin pans cute? My mom had some just like these, and they inspired me to bake a pan of MawMaw’s old-fashioned Southern corn bread.

Here’s how you make it:

MawMaw’s Southern Corn Bread

Yield: one 9″ skillet loaf or one dozen muffins


1 cup corn meal
1 cup flour

1/4 cup sugar

1 tablespoon baking powder
1 cup milk
2 beaten eggs
1/4 cup vegetable oil

Preheat oven to 425 degrees. Grease pan with oil or butter.

Sift together the dry ingredients. Blend in the wet ingredients and stir until it has the consistency of a mealy cake batter.

Southern Corn Bread (3)

Pour into greased pan(s).

Southern Corn Bread (4)

Bake for 18-20 minutes for muffins, 20-25 minutes for a loaf, until golden in color.

Southern Corn Bread (5)

Gently cut slices or muffins and lift out of the pan.

Southern Corn Bread

Corn bread tastes really yummy with red beans and rice and greens. Or with a cup of coffee for breakfast. Freezes well, too, if you have leftovers (which you probably won’t).

Here’s wishing all of my friends a wonderful rest of the week!