Grandma’s Cornbread

I enjoy experimenting with new foods and recipes as a food blogger and recipe developer. However, there's something special about using a traditional recipe that has been passed down through generations. In my family, Grandma's cornbread holds a special place in our hearts.

This cornbread is light, tender, crumbly, and chewy all at once. It pairs perfectly with potato soup, stew, chili, and BBQ pulled pork. It has a touch of sweetness that I find irresistible.

Whenever I make Grandma's cornbread for my friends, they always ask for the recipe. Since my family believes in sharing recipes, I'm more than happy to pass on Grandma's secret recipe. Little did I realize, the true secret of this recipe lies in its origin.

Grandma’s Not So Secret Recipe

1. When I decided to share Grandma's famous recipe, I reached out to my mom to uncover its origins. Luckily, she was with Grandma at the time, and they spilled the beans on the only secret - the cookbook it came from.

2. In my quest to unveil the mystery behind Grandma's renowned recipe, I sought out my mom for answers. To my delight, she was with Grandma, and together they revealed the one secret - the cookbook that started it all.

Updating a Traditional Dish for a Fresh Crowd

You can tell by the instructions provided that the original baker was quite skilled and didn't require much guidance. It's fascinating to see how recipe writing has evolved over time. My grandmother, a talented cook, has added her personal touch to the recipe with notes in her elegant handwriting. Just above the Corn Muffins recipe, she wrote "best for cornbread." I'm not sure when she wrote that, but it remains accurate even now.

While the basic instructions included can result in a decent cornbread, the more precise instructions I’ve learned over the years give me more consistent results.

Creating the Batter

Make sure to follow this step carefully. Mix the key elements of this recipe in three separate bowls before blending them together. Ensure that the butter is softened and blend it with the sugar. Whisk the egg and milk together thoroughly. Mix the baking powder and salt well with the flour.

After combining the other ingredients, be cautious not to overmix the batter with the cornmeal. Otherwise, it will turn out tough and heavy instead of soft and fluffy. Blend the batter until the cornmeal is just mixed in, then pour it into the pan. For optimal rise, place the batter in the oven right away.

Cooking Cornbread in a Cast Iron Skillet

My mom always cooked cornbread in a cast iron skillet, and when I tried using a cake pan, it just didn't turn out the same. The texture was off, the crust wasn't as thick, and it lacked that chewiness I was used to.

Switching back to the cast iron skillet made all the difference in the world, with its intense heat distribution giving the cornbread the perfect consistency. A 10.25" skillet is just the right size for the job.

I always make sure to grease the pan with a layer of butter, even if it's well seasoned, before pouring in the cornbread batter. You'll be able to tell it's ready when the top becomes a beautiful golden brown and a toothpick inserted in the middle comes out clean. If it comes out with any sticky batter, just keep baking and check every 3 - 5 minutes.

Grandma’s Cornbread Recipe

Grandma's cornbread is a classic southern treat, boasting a touch of sweetness, a hearty crust, and a soft interior. Originally featured in the 1951 Better Homes and Gardens cookbook, this recipe has been cherished by my family for years. With a few tweaks and extra tips added along the way, it's now foolproof for scrumptious results every time!