3+ Vintage Cornbread Recipes Your Grandma Wants you to Try

Update: 7/22/2020

With snow in the forecast (in late April!!) I knew I should make one last batch of chili. And of course chili is so much better with cornbread. So I dove into my recipe boxes to see what I could find. There were only 3 cornbread recipes to choose from. Here they are with the one I chose as number 3.

1. Crusty Corn Bread. This one looks well loved and pretty straight forward.

Recipe, vintage recipe, recipe card, corn bread

I finally got around to trying another cornbread recipe and I can’t pick a favorite! I just plain love cornbread.

Did something a bit different and baked it in our pellet smoker! We were making chili on it anyway and it saved me turning on the oven. Unfortunately because of the relatively short cook time and high temperature it didn’t absorb much, if any of the smoke flavor. It was a fun experiment and I’d definitely try it again.

Crusty Corn Bread

  • 1 C flour
  • 1 tsp salt
  • 4 tsp baking powder
  • 2 TBSP sugar
  • 1 C yellow corn meal
  • 1 well beaten egg
  • 1 C milk
  • 1/2 C meted shortening

Sift flour, salt, baking powder and sugar. Mix with corn meal. Combine egg, milk, and shortening, add to dry ingredients. Stir until moistened.

Bake in a 9 inch square pan. 450 degrees for about 25 minutes.

I only had white corn meal on hand so that’s what I used. Whenever possible I like to use my cast iron skillet so I used that here too.

2. Spoon Corn Bread. Look at that beautiful (if a bit hard to read) handwriting!

Corn bread, recipe

3. Corn Bread. Typed on a beautiful recipe card this was my choice! Baking in a cast iron skillet is something I haven’t done and was excited to try.

Recipe, corn bread, recipe card

Corn Bread from the Kitchen of Margaret Scruby:

  • 1 1/2 cups white corn meal
  • 3 Tbls enriched flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 cups buttermilk
  • 1 egg (slightly beaten)
  • 2 Tbls drippings (I use bacon drippings)

Sift dry ingredients into a mixing bowl. Add buttermilk and egg, stirring until combined. Melt drippings in iron skillet and add to batter. Pour batter into hot skillet, 10″, and bake in hot oven (475 degrees) 20-25 minutes.

Fresh from the oven!

My tips:

  • Wait until it is really nice and golden brown.
  • I repeat do not take it out early! The crunchy bits are the best part.
  • Use 2 Tbls of white vinegar to milk if like me you forgot to buy buttermilk.
Looking delicious in my chili!
Delicious with a little butter.

Vintage Recipe Project has a treasure trove of wonderful recipes! Really spend some time digging on their blog.

Corn Bread from 1931 and New England Corn Bread are both on my need to try list!

All the vintage recipes spell it two words corn bread BUT modern recipes are cornbread. So I used both!

4 thoughts on “3+ Vintage Cornbread Recipes Your Grandma Wants you to Try

  1. Yum! That cornbread looks very light and fluffy. We used to make cornbread that contained some corn kernels. I liked that extra texture but the kids don’t like it so I have not made it in years.


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