I recall speaking with my good friend and chef, Diana about my Great-grandmother’s cornbread. I told her that my Mom had a fantastic recipe and it was different from many cornbreads I had tasted or prepared over the years. It’s not that the others were bad. I simply had a preference for the cornbread I grew up on. This recipe yields a slightly crunchy, sweet and spicy cornbread, that’s plenty for two. Not hot spicy, candy spicy. It makes me think of spice gum drops. Obviously, like all cornbread, it’s even better with a slathering of butter, and can easily be made from a frugal pantry. You can check out my pantry list here. This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
Northern and Southern
I never thought about cornbread in a regional sense. In fact, I had always put it into three categories. Sweet, savory and gritty. Northern cornbread uses flour and sugar, and also has a cake like consistency. Comparatively, southern does not use flour or sugar. Because gritty style cornbread has coarse cornmeal as an ingredient, it imparts a stronger corn flavor. Overall, it is my least favorite type of cornbread. Therefore, my Great-grandmother’s cornbread is classified as northern. I’m so pleased that my Mom shared it with me.
Adaptations from her original recipe
I made a few adjustments to her recipe for the purpose of this blog, but I did not omit any ingredients from the recipe card. First, I decided to lightly grease the loaf pan, because I was a little concerned about sticking. Second, I made a spice blend substitution for the allspice because it is not used as often as cinnamon, cloves and nutmeg. From time to time, making minor substitutions can help you save money and force rotation of goods. Certainly, if you have allspice on hand, go ahead and use it. By all means, if you wish to double Great-grandmother’s Cornbread, which would be the original yield, she specified to use a 9×9 pan, and to bake it for 25-30 minutes.
Ingredients and tools
Here are some tools and wares I used in creating this recipe. This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
- 7 fluid ounces flour, all-purpose
- ½ cup sugar
- 2 tablespoons cornmeal
- 1 teaspoon + one dash baking powder
- 1 dash baking soda
- 1 dash cinnamon
- 1 dash cloves, ground
- 1 smidgen nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 each egg (lightly beaten)
- ½ cup half and half
- Pre-heat oven to 400F.
- Lightly grease a 8.5 x 4.5 loaf pan with oil or pan spray. Wiping out any excess oil.
- Place all dry ingredients into a medium size mixing bowl, and blend well.
- Add lightly beaten egg and half and half. Mix until just combined.
- Spread mixture into prepared loaf pan.
- Bake for 22-25 minutes or until an inserted cake tester comes out clean.
- Cool on a wire rack or cut immediately.