Nanny's Indiana Corn Bread

Amy Rosebrock


Best made in a caste iron skillet.
It took me years to find a recipe that tasted just like my Great grandmothers corn bread. She would measure with her palms and put " A little of this, a dash of that" in her food and never wrote anything down. She took with her so many amazing recipe's that I'm slowly and surely finding. One day I'll make a recipe book with just foods that she made in it. She was an outstanding southern cook.


★★★★★ 3 votes

10 Min
25 Min


  • 1 c
    yellow cornmeal (fresh, and preferably stone-ground)
  • 1 c
    unbleached all-purpose flour
  • 1 Tbsp
    baking powder
  • 1/4 tsp
  • 1 1/4 c
  • 1/4 tsp
    baking soda
  • 1
  • 1 Tbsp
    sugar (optional)
  • 1/4 c
    corn oil
  • 2 Tbsp
    unsalted butter or lard

How to Make Nanny's Indiana Corn Bread


  1. Put the skillet in the oven and preheat to 375 degrees.
  2. Combine the dry ingredients except for the baking soda in a bowl.
  3. In another bowl, mix the buttermilk and the baking soda.
    Set aside.
  4. In a small bowl, beat the egg with the sugar until combined.
    Add the oil and mix until combined.
    Pour this mixture into the buttermilk/baking soda, and mix.
  5. When the oven is preheated, toss the lard into the skillet and let it melt.
  6. Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
  7. Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.

    Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
    Turn out onto a cutting board, cut into wedges and serve.

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