Grandpa’s Cornbread is a treasured recipe that’s been bringing warmth to our family table for generations. There’s nothing quite like the smell of it baking in the oven, golden and inviting.
What makes this cornbread so special is the perfect balance of cornmeal and flour that gives it that tender, slightly crumbly texture we all love. The touch of olive oil keeps every bite moist and delicious, while the buttermilk and milk work together to create that wonderful tangy flavor.
This is the kind of cornbread that brings everyone together—whether it’s alongside a hearty bowl of chili or at the center of our holiday table. I love seeing the smile on Grandpa’s face when he takes that first bite, and now my grandchildren ask for it by name.
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Grandpa’s Cornbread
Ingredients
- 2 cup Cornmeal
- 1 cup All-Purpose Flour
- 0.5 cup Olive Oil
- 1 cup Buttermilk
- 0.25 cup Milk
- 2 cup Cornmeal
- 1 cup All-Purpose Flour
- 0.5 cup Olive Oil
- 1.25 cup Milk
Instructions
- Mix cornmeal and flour together.
- Cut in Crisco (with a fork) till like coarse crumbs.
- Add buttermilk and enough Whole Milk to make mixture smooth (but still somewhat stiff -) Stir thoroughly.
- Pour into thoroughly greased and dusted with cornmeal 8″ cast iron skillet.
- Bake in a pre-heated oven at 450 for 35-40 minutes until golden brown.
- (If you want a thick crust bake for app 50-55 minutes at app 430-Just keep an eye on it!).
- NOTE:You can bake in a 9×9 Pyrex dish if you do not have a cast iron skillet-just make sure you grease it and sprinkle it real good with cornmeal before adding mixture or it will stick!
