1910 Cornbread Recipe
This classic 1910 Cornbread recipe yields a moist and flavorful bread with a slightly sweet touch, perfect for pairing with hearty meals or enjoying on its own. Made with simple ingredients like cornmeal, buttermilk, and eggs, it is baked to golden perfection in a cast iron skillet, delivering a traditional texture and flavor that brings a nostalgic charm to your table.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Ingredients
Scale
Dry Ingredients
- 2 cups cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar (optional for sweet cornbread)
Wet Ingredients
- 2 large eggs
- 2 tablespoons oil
- 2 cups buttermilk
Other
- Shortening, for greasing
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the cornbread evenly and achieving a golden crust.
- Prepare the skillet: Grease a large cast iron skillet thoroughly with shortening to prevent sticking and help create a crispy outer edge.
- Mix the ingredients: In a large bowl, combine the cornmeal, salt, baking soda, baking powder, and sugar if using. In a separate bowl, beat the eggs, then add the oil and buttermilk. Pour the wet ingredients into the dry ingredients and stir until just combined to retain a tender crumb.
- Pour batter into skillet: Transfer the mixed batter into the prepared cast iron skillet, spreading it evenly for uniform baking.
- Bake the cornbread: Place the skillet in the preheated oven and bake for 20 to 25 minutes, or until the cornbread is golden brown on top and a toothpick inserted in the center comes out clean.
Notes
- For a richer flavor, you can substitute oil with melted butter.
- If you prefer a less sweet cornbread, omit the sugar completely.
- Using a cast iron skillet enhances the texture and taste by providing even heat and a crispy crust.
- Serve warm with butter or honey for the best experience.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Keywords: cornbread, classic cornbread, southern cornbread, cast iron skillet, buttermilk cornbread, easy cornbread
Find it online: https://zestywithzane.com/1910-cornbread-recipe/
