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1910 cornbread

(3 ratings)
lelmenhorst avatar
Blue Ribbon Recipe by
Linda Elmenhorst
@lelmenhorst
Drumright, OK

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.

— The Test Kitchen @kitchencrew
(3 ratings)
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

How To Make 1910 cornbread

Test Kitchen Tips
We used a 9-inch skillet and baked the cornbread for 25 minutes. Don't have a cast iron skillet? A pie plate is a good alternative.
  • Preheat oven to 400 degrees.
    1
    Heat oven to 400 degrees F.
  • Grease a large cast iron skillet with shortening.
    2
    Grease a large cast iron skillet with shortening.
  • Mix all ingredients.
    3
    Mix all ingredients.
  • Pour into the cast iron skillet.
    4
    Pour into the cast iron skillet.
  • Bake for 20 - 25 minutes.
    5
    Bake for 20 - 25 minutes until golden brown.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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