Southern Kitchen Wonders

Food on a budget from a southern girl

Depression cornbread

Depression Cornbread

Depression Cornbread

My grandmother grew up on a farm right at the end of the depression. Eggs were plentiful and meal was something they bought at a decent price. There was a time when for breakfast all that could be eaten was cornbread and milk. Something you grow accustomed to, I suppose. They didn’t add sugar, or none of the fancy ingredients like that. Cornbread isn’t meant to be sweet. Anyway enjoy this recipe. I hope you like it.


Its simple to make. You need only two ingredients.


Yellow Cornmeal


I measure about 1.5 cups of meal.


I add a huge heaping of mayo.


then i start adding water little by little. It usually turns out to probably 3/4 to 1 cup water.


it’s supposed to be a thin mix.

Heat some oil in a cast iron pan with oil in it at 500 degrees until piping hot.


Pour your meal mix into the pot.


see the sizzle? It’s already starting to cook. It’s what makes it somewhat crispy. Cook it until it’s brown, then let it sit for about 15 minutes before cutting.

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