Fine cornbread: Three recipes from Brock

What else can I say about cornbread? It’s a staple of the south. From Mexican cornbread to buttery Jiffy cornbread to plain ole

homemade cornbread to cornbread filled with all different types of ingredients, cheese, corn, peppers, tomatoes, sausages, cream cheese, mayonnaise, etc…Cornbread is a valued staple and continues to be a staple for our southern food lovers. This week I have provided three of my favorite cornbread recipes for you! I hope you enjoy them as much as I have printing them for you! I guess my favorite is Mrs. Dyanne Rigby’s “heat-less” Mexican cornbread! I’ve printed this recipe before for my readers, and it is one of the best cornbread recipes I have. It is simply delicious and perfect with corn chowder or cooked turnip greens. Also, I never use margarine with cornbread. I always use fresh sweet cream salted butter, such as Land O’Lakes. Margarine is most definitely a “sin” in the food world, when it comes to complementing good southern cornbread. Enjoy readers!!!

Mrs. Dyanne Rigby’s Mexican Cornbread
Note: Mrs. Dyanne is my best buddy, and she travels with me to Europe all the time. We have been doing this for years with Winston Academy, and at a dinner at her home several years ago, she and Mr. Farrell entertained us to some delicious potato soup and her awesome Mexican cornbread, which was not spicy or hot at ALL!!! You could only taste a faint suggestion of the peppers used. I can only consume small amounts of spicy food, and Dyanne cannot either, so this was the ideal cornbread for us! Let me tell you, this cornbread was great, and I could eat a ton of it with butter…it was so gentle on my stomach! Thanks Mrs. Dyanne!
2 cups self-rising corn meal
Three fourths cups cooking oil
1 cup buttermilk
3 eggs
2 Mezzetta Deli-sliced tamed Jalapeno Peppers (take vein & seeds out & wash)
1 cup chopped onion
1 cup cream style corn
2 cups sharp cheddar cheese, grated
Mix and pour into a hot black skillet that is 2 inches deep- heat bottom of skillet with oil and sprinkle with meal until it sizzles. Pour batter in. Cook 30 to 40 min. in oven on 450 degrees. Take out when completely done and cut into squares. Delicious and not spicy at ALL…just a slight HINT of pepper flavor!
My Mama’s Southern Cornbread (Secret Recipe)
Note: My mother (Kathy Rogers) always uses fresh Martha White cornmeal and always uses fresh cold buttermilk. The addition of Blue Plate mayonnaise has enhanced the flavor and the moistness of this cornbread. This is some of the best cornbread ever. It goes with everything.
1 lg. egg
One and one third cups fresh, cold buttermilk
One fourth cup Crisco oil
2 cups Martha White Self Rising Enriched White corn meal
1 heaping Tbsp. Blue Plate mayonnaise (secret)
Mix all ingredients together (batter) in a big mixing bowl. Meanwhile, prepare a thick cast iron cornbread skillet (8-9 in skillet). Pre-heat oven to 450 degrees. Pour about a half a cup or more of oil at the bottom of the skillet and let it heat up on stove over high heat. Then when it begins to heat up, sprinkle a little meal over the hot oil to see if it will sizzle. If it sizzles, it is ready to roll. Pour batter mixture into skillet and immediately put in oven and bake for 20-25 min at 450 degrees, or until golden brown. Remove, cool and invert onto plate. Cut and serve with butter- only real butter, not margarine.
“Heavenly-er” Cornbread Salad
Note: This is from Jackie Garvin-Daniels, my friend at Syrup and Biscuits on Facebook. This has to be the very best cornbread salad recipe I own! Truly a southern recipe! We added cream cheese to the end of this, and it makes a brighter difference to this already terrific recipe!
For cornbread:
1 (6.5 oz) pkg. cornbread mix (Betty Crocker Authentic Cornbread & Muffin Mix)
Third cup buttermilk
Fourth cup sour cream
1 egg
Half cup grated cheddar cheese
1 Tbsp. finely diced jalapeño pepper slices
Mix all ingredients together and pour into an iron skillet that has been well greased and heated.  Bake at 400 for 16-18 minutes until done.  Remove from iron skillet and let cool.
For salad:
1 batch of cooled cornbread cut into 1-inch cubes
1 (14.5 oz) can red beans, rinsed and drained
16 oz. frozen corn, thawed
1 med. Vidalia onion, finely diced
1 large green bell pepper, chopped
3 large tomatoes, chopped
2 cups grated sharp cheddar cheese
For dressing:
1 (8 oz) bottle Ranch dressing
Fourth cup sour cream
8 oz. cream cheese, softened for 30 sec. in microwave
Place cornbread cubes in bottom of large clear bowl.  Layer beans, corn, onion, bell pepper, tomatoes and cheddar cheese. Mix dressing ingredients and pour on top. Cover and let chill 2 hrs before serving.
Editor’s note: Brock W. Rogers is a high school educator, a southern food writer and a passionate student of the culinary and pastry arts. Please e-mail him comments at, or find him on Facebook at Brock’s Bites-Southern Recipes.