1910 Cornbread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Pour Batter: Pour the batter evenly into the greased cast iron skillet, spreading it gently to the edges for uniform thickness and cooking.
- 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
Find it online: https://www.sanacooks.com/1910-cornbread-recipe/
