1910 cornbread
This recipe was given to me by a lady at church. It was her mother's recipe from 1910.
Blue Ribbon Recipe
We love old, vintage recipes and this cornbread recipe is one of them. There's no flour in this recipe. It's all made with cornmeal. We bet back in 1910 they ground their cornmeal themselves. Thankfully these days, we can just buy it at the store. The texture is also different than modern-day recipes. It's slightly more dense and isn't as cake-like. There's almost a grainy texture from the cornmeal. Buttermilk adds some tang and keeps the cornbread from being dry. Great served with soups, stews, or chili.
prep time
20 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- shortening, for greasing
- 2 cups cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons oil
- 2 cups buttermilk
- 2 tablespoons granulated sugar, optional for sweet cornbread
How To Make 1910 cornbread
Test Kitchen Tips
We used a 9-inch skillet and baked the cornbread for 25 minutes. Don't have a cast iron skillet? A pie plate is a good alternative.
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Step 1Heat oven to 400 degrees F. -
Step 2Grease a large cast iron skillet with shortening.
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Step 3Mix all ingredients.
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Step 4Pour into the cast iron skillet.
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Step 5Bake for 20 - 25 minutes until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breads
Tag:
#Quick & Easy
Collection:
Favorite Breads
Ingredient:
Rice/Grains
Method:
Bake
Culture:
Southern
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