This is my first "Blue Plate Monday". I found this on the site http://deniablydomestic.blogspot.com/. I thought I would share my, what I call, "Cornbread
Plus" recipe. I took my regular cornbread recipe and added mayonaise.
My husband likes cornbread but a couple of years ago he was getting choked on it because of its texture. After a couple of years of battling what doctors called reflux, he was diagnosed with Achalasia. Achalasia is when a virus attacks the nerves and muscles is the esphogus and kills them. He will never regain the nerves and muscles, so it is very hard for him to eat certain things. So, this is how I came up with the recipe to add mayo to the cornbread.
The mayo keeps it a little more "together" than grainy. Cornbread is such a southern staple. You can cook cornbread and eat it with beans on top or you can have it as muffins with your meal. I usually have black eyed peas or pintos with ours. We crumble up the cornbread and spread the beans with some of the bean juice on top of the crumbled up cornbread.
If you love southern food, this should be a recipe to try. It is extremely easy. As I say, "If I can make it, anyone can".
2 Cups of Self-Rising Yellow Corn Meal Mix
1 ¼ cups of Whole Milk
1 medium Egg
¼ cup All Purpose Shortening
1 Heaping Tablespoon Mayonaise
Preheat oven to 400 degreees. Measure out shortening and put into an iron skillet. Place skillet in hot oven for about 5 minutes or until shortening is completely melted. In a large bowl crack egg and into it add the milk. Mix together. Then, add corn meal mix. Mix until smooth. Lastly, add the mayo just until mixed in with the mixture. Add to hot skillet. Place in oven and bake for about 25 minutes. When done add butter to top for delicious Cornbread.
Hope you enjoy and see y'all later.