My Grandma’s Cornbread

Grandmas Cornbread2

There’s  a great and mighty war being fought in the United States right now.

No, not that one.

Nope, not that one either.

This one is about something different, something very complicated. The two sides have grappled, struggled and fought with each other for decades, maybe even over a hundred years. They just can’t reach an agreement over the issue at stake- not even a compromise. There’s no end in sight for this war. It could just go on forever.

You know what war I’m talking about, right?

Grandmas Cornbread3

The Cornbread War.

I’m serious, guys. No, really. I am.

Here’s the thing: there are typically 2 types of corn breads made in the US. The first type is thought of as ‘Northern’ cornbread; it’s made with a majority of flour with a small portion of cornmeal added to the batter so that it’s moist, soft and almost cakey in texture. It’s also pretty sweet. Then there’s ‘Southern’cornbread: this batter is almost completely cornmeal with just a little bit of flour added to it. The texture is therefore coarser and almost crumbly. It’s hardly ever sweet and in most cases, is actually on the salty side.

People who prefer Northern cornbread are adamant that theirs is better. Southern cornbread lovers are of the general opinion that their cornbread IS cornbread. Anything else is just an imposter.

Grandmas Cornbread4

Personally I have to admit: I am usually willing to be on either of the ‘sides’ in the Cornbread War. Both taste fine to me. However, I will say this: given the choice, any day, I will always always ALWAYS pick my Grandma’s cornbread.

And mu grandma’s cornbread is Southern to a T.

This is a recipe I’ve wanted to share on the blog for a while. It’s very important to our family, as this is something that I’ve literally been eating all my life. Hopefully I’ll be eating it right up to the day I die.  I can cook some pretty fancy stuff if I wanted to, but a hunk of this cornbread served with a big bowl of my grandma’s collard greens are really all I need for a satisfying meal. She’s made this bread so many times, she doesn’t even need to measure out the ingredients; she literally just pours them into a bowl, mixes it up and bakes it off without even paying that much attention.

And it still comes out perfect every time.

Grandmas Cornbread5

I wouldn’t share this recipe for anything less than a special occasion and today is certainly a VERY special occasion as it happens to be the One Year Anniversary of Fiesta Friday at The Novice Gardener. A great big HUGE congratulations to Angie on reaching this milestone- thanks for gathering together so many talented bloggers and letting them share all of their wonderful creations week after week at the parties. I also have to throw out a thank you to Nancy@FeastingwithFriends for being the one who first introduced me to the Fiesta Friday link up in the first place- I’m so glad she did. Let’s keep it rockin on, guys.

The Part 1 of our Anniversary party at the Fiesta is being hosted this week by  Hilda @Along The Grapevine and Julianna @Foodie On Board. Make sure you come on out and join us!




My Grandma's Cornbread

Recipe Courtesy of Jess@CookingisMySport


  • 2 1/2 cups yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 tbsp. baking powder
  • 1 large egg, beaten well
  • 2 tbsp. sugar
  • 2 tbsp. liquid bacon grease/drippings
  • 1/4 cup butter, melted
  • 1 tsp. salt
  • 2 cups of Milk


Preheat oven to 400°. Spray an 8 or 9-inch round or square cake pan (or a cast iron skillet) with cooking spray.

Combine all of the dry ingredients in a bowl, stirring together with a fork.

Combine the egg with the melted butter and bacon drippings in a small bowl.

Make a well in the center of the bowl and add the egg-butter mixture. Pour the milk in, and stir briskly with a fork until batter is smooth. Pour into the cake pan.

Bake in the oven for 20-25 minutes, or until a toothpick comes out clean when inserted in the middle.

51 thoughts on “My Grandma’s Cornbread

  1. I’ve never had true Southern cornbread, but this one… will be the first one I try 🙂 It looks fantastic!!! Honestly, pretty much anything with bacon grease will catch my attention 🙂 Thank you so much for sharing 😀

  2. I’m always partial to the south, especially when it comes to cooking. It must be the effect of “Gone with the Wind” that did it. I am keen to try your grandmother’s cornbread. My husband I know would totally approve.

  3. I love reading about culture & tradition around food. It’s lovely that you have grandma’s recipe like this one. I’ve never try making proper cornbread, and I would try with your recipe soon!

    • I think this would be good to start with if you’ve never had cornbread before. She’s my grandma though so I may be a little bit biased lol Thank you!

  4. Your Grandma’s recipes have yet to disappoint me, Jess. There’s no doubt in my mind I would LOVE this… I may be a northern girl, but I’ll take southern cornbread any day! Delicious. 🙂 (Grandma may need her own category/tag soon… keep her recipes coming!)

  5. Hey Jess, I have been looking for a fool-proof corn bread recipe for a while now( the one that uses more cornmeal and less flour. Your grandma’s recipe sounds perfect. What can I substitute for Bacon grease? As I don’t eat red meat. Thanks for bringing this to FF. Happy partying at Angie’s Anniversary Block party!

  6. Well, up until now… I would have gone for the Northern version…

    But grandmas are ALWAYS right when it comes to recipes.. Tried and true.. And this one sounds so delicious!! I kind of wish i had the ingredients because I would make it right now! Printing it up!

    Love you ❤️

  7. Pingback: First Fiesta Friday Anniversary (Part 1) | The Novice Gardener

  8. So glad that you inherited so many of Grandma’s recipes Jess. This does not disappoint. I will definitely bookmark this when I next cook a big bowl of chilli. Happy FF!

    • Thank you Aruna- the texture of this is one of my favorite things about it. Southern cornbread is mostly made with cornmeal and not flour, so it gives it a more grainy texture that I actually REALLY love 🙂

  9. Lovely! I’m with you Jess! I’ll take the southern cornbread anyway! What an honour that you would share this with us on FF’s first anniversary! That is very special! 😀

    • Thank you Julianna, I’ve been wanting to share it for a while now and I thought this would be a really good occasion- Happy Fiesta Friday 🙂

  10. I have been wanting to make cornbread for a while now Jess and was hunting for a nice recipe. The cornmeal seems to be giving me a sniggering look every time I open my pantry 😕 God bless your grandmom for passing on this recipe 👍😃

  11. You’re sharing your grandma’s cornbread with us? THANK YOU!! You know I have a cornbread post in my draft since New Year’s and forgot to publish! I thought I had the best recipe, now not so sure. Suffice it to say mine is the northern version 😃

    • Thank you Angie- I’m actually partial to both Northern or Southern types, but Southern is my favorite. You could say that they’re apples and oranges in comparison though lol

      I DO really want to see your recipe though- DO share!

  12. Just from your description of North vs South, I thought – yeah I’m South all the way and then you say that your Grandma’s is southern to a T! How apt to share this special family recipe on such a special birthday – thanks Jess x

  13. The cornbread war is always a source of discussion when my extended family gets together! Even though I grew up in the north, I’m a fan of the southern cornbread as well. It tastes more like bread and less like dessert! Your grandma’s recipe looks like a winner to me 🙂

  14. Pingback: Market Fresh Cornbread | Cooking Is My Sport

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