Cornbread Recipe

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Cornbread

Rebecca McCright

By
@RebeccaM

This was my grandfather's recipe. I am fortunate to have it in his own handwriting! Cornbread was a staple in his house--when he was growing up and when I was growing up. It is super yummy when it's warm and slathered in butter, but our favorite way to eat cornbread was in a glass of cold milk, or "sweet milk" as he called it.

For a gluten-free batch, I used millet flour. The texture was super!


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Rating:

Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

5 Tbsp
vegetable oil
2
eggs
2 c
buttermilk
2 c
cornmeal
1 c
flour
2 Tbsp
sugar
1/2 tsp
baking soda
1 tsp
salt

Directions Step-By-Step

1
Preheat oven to 425. Grease a large cast iron skillet. You can also use a baking pan. Choose your size based on how thick you like your cornbread. I doubled the recipe and used a 13x9 for a large amount of thick cornbread.
2
In a mixing bowl, combine oil, eggs, and buttermilk. Stir only enough to blend the eggs.
3
Add remaining ingredients. Stir only enough to moisten the dry ingredients.
4
Pour mixture into prepared baking pan.
5
Bake at 425 for 25-30 minutes, or until toothpick comes out clean.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: Southern
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Heirloom