Wet Cornbread

Wet Cornbread


(1 vote) 5 1

You won't want to stop eating this cornbread. It's that scrumptious!

Shared by


  • 3 C. water
  • 1 stick butter
  • 2 cups self-rising white cornmeal
  • 1/2 C. flour
  • 1 C. sugar
  • 3 eggs
  • 1 1/2 C. whole milk

Our Readers Also Loved


Preheat oven to 400 degrees. Put 3 C. water and one stick of butter in a pot. Bring to heavy boil. In large bowl, combine cornmeal, flour and sugar using a wisk. In small bowl, beat 3 eggs; beat in 1 1/2 C. milk. When water is boiling and butter melted, pour into dry ingredients. Then add milk and egg mixture, stirring until lumps are gone. Pour into greased 9x13-inch pan. Bake for 1 hour.

This recipe was submitted by Janice Pritchett from Salisbury, MD.



Reviews (1)

  • This is super easy to make and just the right texture for a wet style cornbread. You might think that a 9x13 pan is too much, but believe me, it will disappear so fast you'll be glad you made it. Perfect!

    Flag as inappropriate lilly61  |  January 8, 2011

Around The Web