Smoking Hot Cornbread!

by | In the Kitchen, Recipes

Stuffed Artichoke Bottoms
With Thanksgiving right around the corner, I decided to go into the kitchen with Sharon Washam and feature her Smoking Hot Cornbread! It is endorsed by husband Woody, as well as many other folks.

Continue reading to get the recipe and enjoy the way folks used to make cornbread.

A great addition to their Thanksgiving Dinner

This recipe is so hot I even had to call the Fire Department.

(My oven caught fire while cooking the Cornbread due to a small package in my oven.)

Every year Sharon always talks about her delicious cornbread recipe. This year I got her early and I made it last night. It was one red hot fire dish. 10 minutes into cooking it, my fire alarm went off. I didn’t see or smell anything, so I turned it off and opened the door. All was good and I turned the oven back on. The alarm went off again. This time I called the Fire Department. They found a little package way in the back that was smoking. I had not used my big oven since we moved about a year ago. My countertop oven was large enough to accommodate even a large chicken and much easier to work with. Lesson learned- Stick with what works!

Even with the excitement, the cornbread turned out delicious and, unless you tell on me about the fire, no one will ever know.


1.5 Cups of Self-rising Cornmeal mix

1.5 Tbsp Granulated sugar- (I put in Brown Sugar)

½ Teaspoon Salt

¾ to 1 cup Shredded Cheddar Cheese

½ cup Vegetable oil

½ cup chopped onion- I but the bags of already chopped onions in the freezer section

1 Tbsp diced jalapeño -remove the seeds and chop finely.

¾ Cup Buttermilk or milk

14.75 ounce can of Creamed Corn.

My secret ingredient:

1 Tbsp Black Garlic Salt from Savory Spice in Birkdale. I use it in most of my dishes. I love the extra flavor it gives food.


  1. Place a seasoned Cast-iron skillet (or an 8- inch round cake pan) in the oven and preheat to 350 degrees.
  2. In a large bowl, mix all ingredients together.
  3. Pour a Tbsp oil in the hot skillet carefully.
  4. Pour the Smoking hot cornbread batter int the skillet and bake for 30 to 40 minutes. Check after 30 minutes. It should be golden brown on the top.
  5. Serve with sour cream or butter and enjoy!

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