Real Recipes From Real Home Cooks ®


Recipe by
Rebecca McCright
Kerrville, TX

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!

yield 6 -8
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For cornbread

  • 5 Tbsp
    vegetable oil
  • 2
  • 2 c
  • 2 c
  • 1 c
  • 2 Tbsp
  • 1/2 tsp
    baking soda
  • 1 tsp

How To Make cornbread

  • 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.