1910 cornbread

 

This recipe was given to me by a lady at church. It was her mother’s recipe from 1910.

Blue Ribbon Recipe

We love old, vintage recipes and this cornbread recipe is one of them. There’s no flour in this recipe. It’s all made with cornmeal. We bet back in 1910 they ground their cornmeal themselves. Thankfully these days, we can just buy it at the store. The texture is also different than modern-day recipes. It’s slightly more dense and isn’t as cake-like. There’s almost a grainy texture from the cornmeal. Buttermilk adds some tang and keeps the cornbread from being dry. Great served with soups, stews, or chili.

yield 8 serving(s)

prep time: 20 Min

cook time: 25 Min

method: Bake

Ingredients For 1910 cornbread

• shortening, for greasing
• 2 c

  cornmeal
• 1 tsp

  salt
• 1 tsp

  baking soda
• 1 tsp

  baking powder
• 2 lg

  eggs
• 2 Tbsp

  oil
• 2 c

  buttermilk
• 2 Tbsp

  granulated sugar, optional for sweet cornbread