Cornbread made with mayo?

Question

Ok so my mother passed away several years ago, and I dont have her cornbread recipe. It was made with mayo. Does anyone know a cornbread recipe with mayo?

What the mayo does is it make is a little more fluffy not so dry. It tast wonderful.

Answer 1

MAYONNAISE CORNBREAD

1 c. plain meal
3/4 c. self-rising flour
6 tbsp. mayonnaise
3/4 c. milk
1 tsp. salt

Combine corn meal and flour; cut in mayonnaise. Add remaining ingredients. Place in a greased 8 inch square pan and bake at 425 degrees for 20 minutes or until brown.

Answer 2

1

Answer 3

Cornbread Made With Mayonnaise

Answer 4

This Site Might Help You.

RE:
Cornbread made with mayo?
Ok so my mother passed away several years ago, and I dont have her cornbread recipe. It was made with mayo. Does anyone know a cornbread recipe with mayo?

Answer 5

My daughter wants some jiffy cornbread and I don't have eggs, so I'm about to try the Mayo. Will post how we like it.

Answer 6

She may have done it out of necessity... you can sub ¼ cup of mayo for each egg called for in any cornbread recipe.

Answer 7

When you have your corn meal can, usually right on the label you will find the authentic corn bread receipe. With mayo I have never heard of that.

Answer 8

For the best answers, search on this site https://shorturl.im/avVE8

Recipe Number 1. Ingredients * 3/4 pound ground beef * 1-1/2 cups crumbled corn bread * 1 can (15 ounces) pinto beans, rinsed and drained * 2 celery ribs, chopped * 1 large onion, chopped * 4 medium tomatoes, chopped * Topping: * 1-1/3 cups mayonnaise * 2 teaspoons sugar * 2 teaspoons vinegar Directions * In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly. * In a large bowl, layer corn bread, beans, celery, onion and tomatoes. In a small bowl, combine the mayonnaise, sugar and vinegar. Spoon beef over tomato layer. Spread topping over salad (do not toss). Yield: 8 servings. When making Corn Bread Salad, you can either use your own homemade corn bread recipe or an 8-1/2 ounce mix. If using a mix, follow package directions. When cool, crumble about half the corn bread to measure 1-1/2 cups for the salad. Crumble and freeze the remaining corn bread for another use, or cut it into squares and serve with soup. Nutrition Facts: 1 serving (1 each) equals 450 calories, 34 g fat (6 g saturated fat), 34 mg cholesterol, 435 mg sodium, 23 g carbohydrate, 4 g fiber, 12 g protein. Recipe Number 2. Ingredients: 1/2 cup mayonnaise 1/4 cup buttermilk 1 tablespoon sherry vinegar or cider vinegar Kosher salt Ground black pepper Bottled hot pepper sauce 5 cups cubed corn bread 2 cups arugula leaves -- cleaned 2 cups vine-ripened tomatoes -- peeled, seeded and cut into 1/2-inch chunks 1/2 small English cucumber -- peeled and seeded, cut into half-moons 1 rib celery -- thinly bias-sliced 1/2 cup fresh basil leaves -- torn into pieces 2 tablespoons fresh Italian (flat-leaf) parsley leaves 2 tablespoons mint leaves -- torn in pieces 3 1/2 cups bottled sweet corn relish or whole-kernel corn Directions: To make the dressing: In a small bowl, stir together mayonnaise, buttermilk and vinegar. Season to taste with salt, pepper and hot pepper sauce. Cover and chill until serving time, up to 1 week. To make corn bread croutons: Place corn bread cubes on a baking sheet, uncovered, for 2 to 3 hours to dry out (or bake in a 300-degree oven about 20 to 30 minutes, turning once or twice). In a large bowl, combine corn bread croutons, arugula, tomatoes, cucumber, celery, basil, parsley and mint. Add dressing and sweet corn relish. Toss to combine.