1910 Cornbread Recipe

Introduction

This classic 1910 cornbread recipe brings a taste of traditional Southern cooking to your table. Made with simple ingredients and baked in a cast iron skillet, it offers a golden, slightly crisp crust with a tender crumb inside.

Ingredients

• Shortening, for greasing
• 2 cups cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 2 tablespoons oil
• 2 cups buttermilk
• 2 tablespoons granulated sugar (optional for sweet cornbread)

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: Generously grease a large cast iron skillet with shortening to prevent sticking and help create a crispy crust.
3. Step 3: In a mixing bowl, combine cornmeal, salt, baking soda, baking powder, eggs, oil, buttermilk, and sugar if using. Mix until all ingredients are well incorporated.
4. Step 4: Pour the batter evenly into the prepared cast iron skillet.
5. Step 5: Bake in the oven for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Tips & Variations

• For a richer flavor, substitute half of the oil with melted butter.
• Add a cup of corn kernels or shredded cheese to the batter for extra texture and taste.
• Using cast iron is traditional and helps achieve a crisp crust, but you can use an oven-safe dish if needed.
• If you prefer a sweeter cornbread, include the optional sugar or add a drizzle of honey before serving.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to a week or freeze tightly wrapped for up to 3 months. Reheat in a warm oven or microwave until heated through to maintain its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which activates the baking soda and helps the bread rise.

How do I know when the cornbread is done?

The cornbread is done when it turns golden brown on top and a toothpick or knife inserted into the center comes out clean without wet batter.

1910 Cornbread Recipe

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★★★★★

4.9 from 136 reviews

A classic 1910 Cornbread recipe that delivers a golden, tender, and flavorful bread with a slightly crisp crust, perfect as a side dish or a base for hearty toppings. Made with cornmeal, buttermilk, and traditional leavening agents, this recipe uses a cast iron skillet to achieve its characteristic texture and flavor.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cornbread Ingredients

• Shortening, for greasing
• 2 cups cornmeal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 2 tablespoons oil (vegetable or canola oil recommended)
• 2 cups buttermilk
• 2 tablespoons granulated sugar (optional for sweet cornbread)

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the cornbread evenly and developing a golden crust.
2. Prepare Skillet: Generously grease a large cast iron skillet with shortening to prevent sticking and promote even browning along the edges and bottom during baking.
3. Mix Ingredients: In a large mixing bowl, combine the cornmeal, salt, baking soda, and baking powder. In a separate bowl, beat together the eggs, oil, buttermilk, and sugar if using. Pour the wet ingredients into the dry and stir just until combined, avoiding overmixing to keep the cornbread tender.
4. Pour Batter: Pour the batter evenly into the greased cast iron skillet, spreading it gently to the edges for uniform thickness and cooking.
5. Bake: Place the skillet in the preheated oven and bake for 20 to 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Notes

• Using a cast iron skillet helps achieve a crisp crust and evenly cooked cornbread.
• For a slightly sweeter cornbread, include the optional sugar; omit for a more savory flavor.
• Shortening is used for greasing to provide a good non-stick surface and enhance browning.
• The buttermilk adds flavor and acidity which helps activate the baking soda for leavening.
• Do not overmix the batter to keep the texture light and crumbly rather than dense.

Keywords: cornbread, classic cornbread, 1910 cornbread, cast iron skillet cornbread, southern cornbread, easy cornbread recipe