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


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.

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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