Rosa’s Cornbread

February 3rd, 2011

I have written about Rosa’s cornbread before, but it was as a part of a bigger blog post that had to do with a New Year’s Day feast.  We are going to a weekend music performance at Suwannee Music Park in Live Oak Florida.  Our friends with Malt Shoppe Memories will be performing on Saturday night.  They are all RVers. We are not, so we will be staying in a cabin. On Friday night we are all gathering for a pot luck dinner with a Mexican theme.  There will be a wonderful Mexican inspired soup and I volunteered to make cornbread to accompany it.  To me, there is no better cornbread than Rosa’s.

Rosa was my husband’s secretary when he worked at the university.  She is probably one of the best natural Southern cooks that we know.  Everything she learned was from the generations of cooks in her family that came before her and she cooks to this day with a sure hand and knowledge of how things should be done.  She would bring leftovers to work to share and David was always one of her biggest fans.  There was a time when he became obsessed with her pork neckbones and he cooked them at home with her collard greens and cornbread all of the time.  I have related this incident before but it is worth repeating.  One Saturday we had invited dear friends from out of town for dinner.  I had to work that day so David said not to worry, he would be in charge of dinner.  I had time to set the dining room table with a lovely cloth and pretty dishes, flowers and candles, but that was all.  When I got home from work our guests were there; two couples.  The smell of simmering pork neckbones filled the air.  Every pot in the kitchen was either in use or in the sink.  I was kind of appalled that he had dragged out one of my old ugly cooking vessels in which the neckbones were simmering.  But he was in charge and everybody seemed to be having a great time.  When we sat down to eat, the neckbones were served in bowls with sides of greens and cornbread and our dear friend Jim summed up the incongrous ambiance by saying, ” I declare, I think this is the first time I have ever eaten neckbones by candlelight.”

Rosa’s cornbread is different from other cornbreads.  There is no flour in it.  There is a small amount of sugar and seemingly too much fat.  Do not let this deter you.  The combination of ingredients makes a moist cornbread that holds together and has a beautiful crumb.  Just look at it.

There are no fancy ingredients in it, but it is easy and delicious.  I have to admit though that I usually only make it once a year.  Give it a try.


2 cups of Joy Brand Corn Meal (self rising).  If you can’t find it use another like Martha Whites with Hot Rize
4 eggs
1 stick of butter, melted
1/2 cup vegetable oil
3 tablespoons of sugar
1 cup of buttermilk

Preheat oven to 350 degrees F.  Oil a 8″ or 9″ iron skillet.  In a large bowl mix cornmeal, eggs, buttermilk, oil, sugar and then pour melted butter into the batter.  Stir to combine completely.  Pour into skillet and place in oven and bake for about 30 minutes.  If top is not browned, run under broiler for just a brief time.

Thanks Rosa

Printable recipe

23 responses to “Rosa’s Cornbread”

  1. This looks moist and wonderful, Penny. I’m glad Rosa’s recipes were such a hit!


  2. I am going to try this. Every attempt at homemade cornbread has been a disaster here. So I end up making Jiffy Mix corn bread. Thanks for the recipe Penny!

  3. Haden News says:

    Can’t wait to try this cornbread!! Great pictures of it.

  4. What a wonderful story and outcome, Penny.

  5. Stephanie says:

    nice skillet!

    Just stripped down two “new to me” skillets and re-seasoned with flax seed oil.

    Have you seen the web article on using flaxseed oil for seasoning? Interesting read, and I must say after using it, by pans are beautiful.

  6. Donnie says:

    That looks delicious and it is very hard to get moist cornbread. I will have to try this one.

    • Maria says:

      You can use mayonnaise two tablespoons works awesome. And your bread will be moist and soft. Delish I been doing mine for 32 years. Works every time.

  7. Personally I think we should eat all things be candlelight! What a wonderful post & that cornbread will be wonderful with all of the chili that is going to be made this weekend! I hope you have a great time this weekend.

  8. Big Dude says:

    It sure does look good.

  9. Nothing beats cornbread made in an iron skillet.

  10. racheld says:

    Black skillet cornbread!! What a way to celebrate anything. I’ve had a time getting mine not to be crumbly lately, and started putting in nearly as much MWSR flour as MRSR meal mix, and that still hasn’t done the trick. I think it must need more eggs and/or oil.

    Yours looks like a foodie picture for sale for decorating with. Perfect.

  11. katiez says:

    I found cornmeal on line – and now have a box (can?) in my pantry…. I can make this… My mouth is watering just thinking about it.

  12. The photo of the cornbread in the cast iron skillet brought happy and delicious memories of my mother. She vowed that cornbread could not be successfully baked in any other pan. Rosa’s recipe, except for the sugar, sounds just like my mother’s. Neck bones and candlelight sound perfect to me!!


  13. Yes the “moist” element is screaming through the pics. Thanks Rosa (i love that old computer in the background too!)

  14. Rita says:

    I have always wanted to try and to make cornbread; yours looks perfect.Iam now imagining the taste and wow!

  15. There’s nothing like good cornbread! How lucky are you that Rosa was willing to share her family recipe! I will be adding this to my growing list of recipes to try! Thank you for sharing and have a wonderful day!


  16. Barbara says:

    Now that looks like a wonderful cornbread, Penny! Unusual, too. Is anything better with chili (or short ribs)?

  17. Woww, looks so good

  18. Monique says:

    Thank you and Rosa~:)

  19. Daisy says:

    This sounds really good, except for the sugar. In Kentucky, our tea is sweet, but not our cornbread. Sometime for a variation try omitting the sugar, and add 1/2 cup of bacon grease in place of the oil. ‘Mmmmmmm’ as my dear old Daddy use to say ‘it’ll make you jump up and smack your Mama, it’s so good!’ (No violence intended, just a sayin’). Cut the pone in a pie wedge, slice it open and slather butter on it. For dessert, might I recommend slapping some blackberry jam on top of that melted butter! Since you have cornbread on your site, I know you have some great recipes here. Can’t wait to view them.

  20. Jennifer says:

    Sounds SCRUMPTIOUS… But I’ll leave out the sugar. Thanks for sharing!

  21. fred63 says:

    This lady knows how to do it right!

  22. […] with paprika, beef stock and tomatoes.  The cornbread is a side dish that I enjoyed alone.  It is Rosa’s Cornbread which is very rich and indulged in only in small […]

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