Old-Fashioned Southern Cornbread Recipe from 1910 (A True Church Classic)

Some recipes come from cookbooks. Others come from people. This Old-Fashioned Cornbread Recipe was given to me by a lady at church, and it originally belonged to her mother — written down sometime around 1910. No mixers, no shortcuts, no frills. Just real ingredients, a hot oven, and a cast-iron skillet if you had one.

This is the kind of cornbread that showed up at Sunday suppers, potlucks, and funerals alike. Crisp around the edges, tender in the center, and perfect with butter, honey, or a bowl of beans. If you love heritage recipes like this, I’d be honored if you’d subscribe by email so I can keep sharing these kitchen treasures with you.

Overview of Recipe Content

What Is Old-Fashioned Cornbread?

This is a true Southern-style cornbread, lightly sweet (or not sweet at all if you prefer), made with cornmeal, buttermilk, and bacon grease or butter. It’s baked hot so the edges crisp and the inside stays soft.

Why You’ll Love This Recipe

• A genuine 1910 heritage recipe
• Simple pantry ingredients
• Crispy edges, tender crumb
• Perfect with savory or sweet dishes

What Does It Taste Like?

Warm, buttery, slightly corn-forward with a golden crust and soft interior. It tastes like Sunday dinner and quiet kitchens.

Ingredients

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For the Old-Fashioned Cornbread

• 1 cup (150 g) yellow cornmeal
• 1 cup (125 g) all-purpose flour
• ¼ cup granulated sugar (optional, traditional versions may omit)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs, room temperature
• 1½ cups (360 ml) buttermilk
• ¼ cup (60 ml) melted bacon grease or unsalted butter
• 1 tablespoon bacon grease or butter (for greasing the pan)

Tools Needed

• Mixing bowls
• Whisk
• 9-inch cast-iron skillet or baking pan
• Oven mitts

Substitutions & Additions

• Omit sugar for classic savory cornbread
• Add cracklings or chopped jalapeños
• Use butter if bacon grease isn’t available

How to Make Old-Fashioned Cornbread

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Step 1: Heat the Oven and Skillet

Preheat oven to 425°F (220°C). Place bacon grease or butter in the skillet and heat until sizzling.

Step 2: Mix Dry Ingredients

In a bowl, whisk cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.

Step 3: Add Wet Ingredients

Whisk in eggs, buttermilk, and melted fat until just combined.

Step 4: Bake

Carefully pour batter into hot skillet. Bake 20–25 minutes, until golden and crisp.

Step 5: Rest and Serve

Let rest 5 minutes before slicing.

What to Serve with Cornbread

• Pinto beans or black-eyed peas
• Chili or vegetable soup
• Collard greens
• Butter and honey

Tips for Making It Perfect

• Always preheat the skillet
• Don’t overmix the batter
• Use real buttermilk
• Serve warm for best texture

Storage Instructions

• Store at room temperature 1 day
• Refrigerate up to 4 days
• Freeze slices up to 2 months
• Reheat in oven or skillet

General Information

Cornbread like this was everyday food in early 1900s America — affordable, filling, and deeply nourishing. Recipes were shared by hand, church to church, family to family.

Frequently Asked Questions

Is this sweet cornbread?

Lightly sweet — or omit sugar for traditional savory.

Can I bake it without cast iron?

Yes, but cast iron gives the best crust.

Can I use milk instead of buttermilk?

Add 1 tablespoon vinegar to milk.

Is this authentic?

Yes — this follows early 20th-century methods.

Conclusion

This Old-Fashioned Southern Cornbread Recipe from 1910 is more than just bread — it’s a piece of history. Simple, dependable, and full of heart. If you love recipes like this, you’ll also enjoy:

• Classic Southern Biscuits
  https://poulef.com/southern-biscuits/
• Old-Fashioned Skillet Cornbread
  https://poulef.com/skillet-cornbread/
• Pinto Beans the Southern Way
  https://poulef.com/pinto-beans/
• Amish Dinner Rolls
  https://poulef.com/amish-dinner-rolls/
• Buttermilk Spoon Bread
  https://poulef.com/spoon-bread/

Interactive Elements

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Nutritional Information (Per Slice – Approximate)

Nutrient	Amount
Calories	220
Fat	10g
Saturated Fat	4g
Carbs	28g
Sugar	6g
Protein	6g
Sodium	300mg

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