Cornbread Recipe

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Rebecca McCright


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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15 Min
30 Min


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

How to Make Cornbread


  • 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.
  • 2In a mixing bowl, combine oil, eggs, and buttermilk. Stir only enough to blend the eggs.
  • 3Add remaining ingredients. Stir only enough to moisten the dry ingredients.
  • 4Pour mixture into prepared baking pan.
  • 5Bake at 425 for 25-30 minutes, or until toothpick comes out clean.

Printable Recipe Card

About Cornbread

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

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