Delmarva Wet Cornbread Recipe: That Super Bowl™ Chili Needs a Side Dish by Terri Kendrick

Delmarva Wet Cornbread Recipe: That Super Bowl™ Chili Needs a Side Dish

I spent most of my life in Virginia and am accustomed to Southern cornbread, which, in my opinion, is dry, gritty and crumbly. No amount of butter could make it palatable! But when I returned to my roots on the Eastern Shore of Maryland, I was introduced to a brand-new style of cornbread that was so sweet and moist on the inside and slightly crispy on the outside, it didn’t even need butter. (The pieces in the corners of the pan are always the best!)

Since then, I have become a cornbread convert (Delmarva cornbread, that is!). And now that I’ve mastered the Delmarva wet cornbread recipe, I don’t have to buy it or wait for my relatives to make it. I can bake a pan of this sweet, golden goodness all on my own!

To make this moist cornbread recipe you will need butter, yellow cornmeal, granulated sugar, salt, baking powder, eggs and milk. Delmarva Cornbread is great served with seafood or chicken for dinner, or sautéed in butter and maple syrup for breakfast. The easy cornbread takes a little time in the oven, but it’s so worth the wait!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 90 minutes

Total Time: 1 hour and 40 minutes
Servings: 8


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Recipe Notes

  • Be sure to get the lumps out of the mixture when you have it on the stove.
  • There’s no use using the toothpick test to determine if it’s cooked as it will appear to be slightly undercooked even when you take it out of the oven. It will set up more as it cools.
  • Tastes best chilled, but it’s also good warmed up with some butter and maple syrup or even ice cream!

Here’s how to make it:

  1. In a large pot, bring the water and butter to a boil. Mix the dry ingredients together. Add to the boiling mixture.
  2. Whisk the eggs into the milk and add the wet mixture to the pot. Beat until smooth and not lumpy. Continue to stir until the mixture thickens.
  3. Pour the mixture into an 8x8-inch baking pan sprayed with nonstick cooking spray. Bake for 1 1/2 hours in a preheated 350-degree F oven until the top starts to brown.

Nutrition Facts Per Serving

Calories: 208

Total Fat: 8.7g

Saturated Fat: 4.4g

Cholesterol: 108mg

Sodium: 164mg

Total Carbohydrate: 28.6g

Dietary Fiber: 1.4g

Total Sugars: 13.9g

Protein: 5.5g

Vitamin D: 12mcg

Calcium: 73mg

Iron: 1mg

Potassium: 167mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Very intrigued by this cornbread recipe. May make it tonight.
Terri Kendrick
Sorry if I insulted your Southern cornbread!!! If you make it, let me know what you think. :) P.S. Love your subhead (perfect!!).
Terri Kendrick
Also love the addition of the map!! For reference, I'm from Salisbury, MD, and we now live in Lewes, DE (on the Delaware Bay).
Elisa Schmitz
Wow, Terri Kendrick , this looks AMAZING! I personally like sweet, moist cornbread - but I am not from the South, LOL. We have had many heated discussions within the 30Seconds community (here on the site and on Facebook) about what constitutes "real" cornbread. (Check out Melissa Vickers ' recipe for her take on the subject: food: Grandma's Skillet Cornbread Recipe Is Cornbread Done "Right," the Southerner's Way ) I absolutely cannot wait to try your Delmarva cornbread recipe. Thank you for sharing the yum!
Terri Kendrick
I agree that mine isn’t traditional cornbread, but I think the moistness and sweetness make it so much better!
Elisa Schmitz
Here's another deliciously sweet and moist yet "controversial" cornbread recipe shared by Jan Mostrom : food: Caribbean Cornbread Recipe: Cornbread Like You've Never Tasted Before

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