My Momma’s Old-Fashioned Cornbread Recipe

I love the fact that I’m still using my mother’s over 70+ year old cast iron skillet she used to make cornbread. I still use her original Knox County, KY, recipe (no eggs or sugar because that’s called “cake”). I know she’d be tickled—thanks, Mommy!

Old-Fashioned Cornbread Recipe

Ingredients

• 2 cups of cornmeal
• 1/2 cup of flour
• 2 cups of buttermilk
• 1 tsp salt
• 1 tsp baking soda
• 4 tbsp of lard
• 1/4 tsp baking powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the salt, baking soda, and baking powder with the buttermilk. Stir until well mixed.
3. Gradually add the cornmeal and flour, alternating between the two, and stir until the mixture is smooth.
4. Melt the lard and incorporate it into the mixture.
5. Pour the batter into a hot cast iron skillet.
6. Bake for one hour at 350°F.
7. For a perfectly browned top, place the skillet under the broiler for a few minutes, but keep an eye on it to prevent burning.

Enjoy a slice of history with this timeless cornbread recipe, just like Momma used to make!