cornbread
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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prep time
15 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 5 tablespoons vegetable oil
- 2 - eggs
- 2 cups buttermilk
- 2 cups cornmeal
- 1 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
How To Make cornbread
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Step 1Preheat 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.
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Step 2In a mixing bowl, combine oil, eggs, and buttermilk. Stir only enough to blend the eggs.
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Step 3Add remaining ingredients. Stir only enough to moisten the dry ingredients.
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Step 4Pour mixture into prepared baking pan.
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Step 5Bake at 425 for 25-30 minutes, or until toothpick comes out clean.
- 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
Diet:
Gluten-Free
Diet:
Wheat Free
Method:
Bake
Culture:
Southern
Ingredient:
Bread
Tag:
#Heirloom
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