Echoes of Appalachia

There’s something magical about a good slice of cornbread. It’s warm, comforting, and somehow always brings a bit of nostalgia with every bite. This simple recipe, passed down from Granny, is the kind of cornbread you make when you want to feel at home, no matter where you are. It’s crispy on the outside, tender on the inside, and so good you’ll want to eat it all before it even cools.

The Origins of Cornbread

Cornbread has deep roots in Southern cuisine, but its history stretches back much further. The origins of cornbread can be traced to Indigenous peoples of North America, who first ground corn into meal to make bread and cakes. These early recipes were simple, often cooked over open flames. When European settlers arrived, they adapted these techniques, adding their own ingredients like buttermilk, eggs, and bacon drippings. Over time, cornbread became a staple of Southern cooking, evolving into many regional variations. Some prefer it sweet, others like it savory, and some even add cheese, jalapeños, or other unique ingredients. The common thread through all these versions? Cornmeal as the base, and the golden-brown, crispy edges that everyone loves.

Granny’s Cornbread Recipe

While there are countless ways to make cornbread, this is the recipe that my Granny used, and it’s the one she passed down to me. It’s simple, straightforward, and absolutely delicious—just the way she made it. Granny always said, “The best cornbread doesn’t need to be fancy, it just needs to be made with love.” And when you taste it, you’ll know exactly what she meant.

Ingredients:

• ¼ cup bacon drippings (if you’re like Granny)
• 2 cups stone-ground cornmeal is the best
• 1 teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 egg
• 1½ cups buttermilk, if she had no buttermilk then she used regular milk.

Instructions:

Start by preheating your oven to 450°F. While it’s heating up, place your butter (or whatever fat you’re using) in a 10-inch cast-iron skillet. Pop the skillet in the oven while it heats—this step gives the cornbread that crispy, golden edge we all love.

In the meantime, combine your dry ingredients—cornmeal, salt, baking soda, and baking powder—in one bowl. In another, whisk the egg into the buttermilk.

Once your oven is up to temperature and the lard is all melted, mix the wet ingredients with the dry ones. Don’t overdo it—just stir enough to bring them together. Then pour the batter into the sizzling, hot skillet. You should hear a satisfying sizzle as it hits the pan.

Now, just bake for 20 to 25 minutes until it’s golden-brown and the top feels firm. When it’s ready, pull it out and let it cool for just a few minutes. Then slice it up and enjoy. It’s perfect on its own, or with a little butter or honey on top.

Granny always said the best cornbread came from a hot skillet and a little bit of love. Maybe that’s the secret—simple ingredients, prepared with care, and enjoyed with the people you love most. So, the next time you’re in the mood for something comforting, make a batch of Granny’s cornbread. You’ll be glad you did.

It’s not just a recipe—it’s a piece of history, a family tradition, and a taste of home. When you make it, you’re not just following a recipe; you’re keeping a tradition alive. And that, my friend, is something worth savoring.

-Tim Carmichael