My Delmarva Wet Cornbread Recipe Is Better Than Southern Cornbread (8 Ingredients) by Terri Kendrick
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!)
Photo credit (all food photos): Terri Kendrick
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!
Photo credit: under license from BigStock
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!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 1 hour and 40 minutes
Servings: 8
Ingredients
- 2 cups water
- 1 stick (1/2 cup) salted butter
- 1 1/2 cups yellow cornmeal
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs
- 2 cups milk
Here’s how to make it:
- In a large pot, bring the water and butter to a boil. Mix the dry ingredients together. Add to the boiling mixture.
- 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. (Be sure to get the lumps out of the mixture when you have it on the stove.)
- 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. 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. The cornbread tastes best chilled, but it’s also good warmed up with some butter and maple syrup or even ice cream!
- Store the cornbread covered in the fridge.
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. 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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