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"The belly rules the mind."--Spanish Proverb

Grandma's Cornbread Recipe

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This recipe for Grandma's Cornbread is from Favorite Recipes of the Cook Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sift together:

1 ½ c. cornmeal
½ c. flour
1 tsp. salt
2 tsp. baking powder
¼ tsp. soda

1 egg
1 pint buttermilk
Directions:
Directions:
Add the egg to sifted ingredients and mix. Pour in enough buttermilk (I use 1 pint) to make moderately thin batter. Melt 2 tbsp. lard or butter in baking pan in oven. After melted, coat the baking pan and pour the rest into the batter and mix well. Pour into baking pan and bake at 450° for 20 minutes. Grandma always used a cast iron skillet to bake her cornbread.

Note: You can use sweet milk—but increase baking powder to 4 tsp and omit soda.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is Louisiana cornbread with no sugar, heartier bread, used in Grandma's cornbread dressing, as well as bread with lots of good Southern food.

 

 

 

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