If you have ever lived on the Eastern Shore or visited relatives here, there is no doubt you have had Delmarva Wet Cornbread. While many people are fond of cornpone, the moistness of wet cornbread is something to behold. While it is always served during holiday meals, wet cornbread is often a fixture on Sunday dinner tables, too!
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Delmarva Wet Cornbread – How to make it right the first time!
This recipe is one of the few here I’ve listed that don’t include seasonal meat or produce. This wet cornbread recipe takes very little preparation, but you need to keep an eye on the oven if you’ve never cooked it before.
While you can certainly make this cornbread in a variety of pans, I have always used a hand-me-down 8″x8″ pan and my results have been fine. So, that is what I will recommend here.
What’s the best food to serve with Delmarva Wet Cornbread?
While this cornbread is good all by itself, as well as almost anything you serve I prefer it with beef and chicken-based meals the most.
Let’s get started!
What you’ll need to prepare Delmarva Wet Cornbread
The beauty of this recipe is the simple ingredients needed. Most of these items you will probably already have on your shelf
- 2 c. water
- 1 stick of butter
- 1½ c. yellow corn meal
- 1 c. sugar
- 1/4 tsp of salt
- 1 t. baking powder
- 2 eggs
- 2 cups of milk
- Bring water and butter to a boil in a large pot.
- Mix the dry ingredients together in a medium bowl.
- Add the dry ingredients to the boiling water.
- Whisk the milk and eggs together, then add to the mixture.
- Beat until smooth with a whisk.
- Once it appears to be thickening, pour into a prepared 8″ x 8″ pan.
- Bake at 350 degrees until golden brown’ This should be approximately 1½ hours.