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Grandma’s Old-fashioned Cornbread


This is my grandma’s cornbread recipe that she used to make for me when I was a kid. She was from Oklahoma and her family was from Arkansas and Indiana so I imagine she knew what she was doing. My mom also makes this recipe. I, of course, have modified it somewhat for the tastes of my family.

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Rate this recipe 4.2/5 (29 Votes)


  • 2 teaspoons baking powder
  • 1/2 teaspoon soda
  • 1 teaspoon salt
  • 4 tablespoons sugar
  • 3/4 cup cornmeal
  • 1 1/4 cups flour
  • 1 cup buttermilk
  • 2 eggs
  • 4 tablespoons melted butter (mix into batter)
  • 2 tablespoons butter for the iron skillet


Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Preheat the over to 400 degrees fahrenheit.

Combine powder, soda, salt, sugar, cornmeal and flour in a large bowl.

Combine buttermilk and eggs in a bowl.

Place your iron skillet in the oven and put the 2 tablespoons butter into the skillet to melt. (You can substitute a 8x8 pyrex but it's not the same)

Pour the buttermilk and egg mixture into the flour mixture and mix until just combined. Then add the melted butter. The batter should be lumpy and just a bit on the dry side.

Pour this mixture into the hot iron skillet then bake for 20 minutes or until a knife inserted into it comes out just shy of clean.

The primary difference in this recipe is the addition of the sugar. It makes a a sweeter recipe. I also increase the cornmeal and decrease the flour because I like my cornbread to be a bit “cornier.”

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