I found a tiny newspaper clipping in my great grandmother’s cookbook for Sour Milk Corn Cake. It sounded interesting…I love old fashioned cornbread!! This deliciously easy vintage old fashioned cornbread recipe uses only a few simple ingredients, including buttermilk, whole grain flour, butter and egg. It’s a classic must-try recipe!
Deliciously Easy Old Fashioned Cornbread
I wanted to put my own twist on this classic favorite cornbread recipe. I used unbleached white wheat flour, whole cultured buttermilk and a healthier butter substitute that uses a blend of olive oil and butter. You could just used half butter and half olive oil and not have to buy the blended butter. I would guess that this original old fashioned cornbread recipe was from the early 1900’s.
Most of my great grandmother’s cut out recipes were newspaper and magazine clippings were from 1900-1920. How cool is it that I have this recipe collection from that time period?! These vintage recipes are a sacred treasure to have in my recipe collection.
The original cornbread recipe is simple and like many recipes of that time period, has no cooking time or temperatures. It was sink or swim in the kitchen back then, you had to figure this stuff out on your own with lots of trial and error or have a seasoned cook teach you their methods.
I decided to bake this cornbread recipe the same time and temperature that I make regular cornbread. It turned out delicious. One thing that is definitely a must in the cooking process is baking in a cast iron skillet! The skillet creates the best texture!
How To Make Old Fashioned Cornbread from Scratch
Here is the original recipe:
1 cup flour (I used King Arthur brand unbleached white wheat flour)
1/2 cup whole grain corn meal, medium grind
1/2 tsp baking soda
1 cup whole cultured buttermilk
1/2 tsp salt
1 tbsp melted butter (I used Land O’Lakes butter blend with olive oil) plus another tablespoon for the cast iron skillet
2 tbsp sugar
1 egg, beaten
Preheat oven to 375 degrees. Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl.
Add beaten egg to flour mixture and stir. Stir in buttermilk and 1 tbsp melted butter.
Stir until completely mixed.
Melt 1 tbsp butter blend (or regular butter) in a small cast iron skillet in the preheated oven. When butter is melted, but not browned, pour in batter.
Bake at 375 degrees for 20-25 minutes until cornbread is set and baked through and lightly golden on top. Slice into triangles and serve.
I like to butter the top of my cornbread while it’s still warm in the skillet, but that’s definitely optional.
If you’d like tips on different add-ins to jazz up your cornbread recipe, there are some great ideas in this article on mix-ins and different cooking methods.
I love adding diced pickled jalapeños and sharp cheddar cheese to cornbread. So delicious! Especially with a big bowl of Italian Sausage Collard Green soup.
This delicious classic cornbread recipe made with buttermilk and whole grain cornmeal has a crispy crust and a tender inside.
- 1 cup unbleached white wheat flour
- 1/2 cup whole grain corn meal
- 2 tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole cultured buttermilk
- 2 tbsp melted butter, separated I used a butter/olive oil blend
- 1 egg beaten
- Preheat oven to 375 degrees.
Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl. Add beaten egg to flour mixture and stir. Stir in buttermilk and 1 tbsp melted butter until completely blended
Place 1 tbsp olive oil butter blend (or regular butter) in a small cast iron skillet and transfer skillet to the preheated oven. When butter has melted but not browned, remove skillet from oven and pour batter into the skillet. Return skillet to the oven.
Bake at 375 degrees for 20-25 minutes, or until cornbread is set and lightly golden on top. Slice into triangles and serve.
*Per slice: Calories: 105, Carbs: 15 g; Fat: 3 g; Protein: 3 g