Nannie Betty’s Cornbread

Not all vintage recipes come from cookbooks. In fact, some of my favorites are handwritten or typed (by typewriters kids…not computers) on festive little recipe cards. Such is the recipe I’m sharing with you today. It comes from my Nannie Betty, a native Texan and expert on all things Southern. She typed up this recipe for my mother lord knows how long ago and I “borrowed” it from my Mama in order to make Nannie’s infamous cornbread.

Collin Murray and I are celebrating American Thanksgiving tomorrow and so in the morning, this cornbread will be crumbled and used in Nannie’s Cornbread Stuffing but today, I’m having just a wee taste with butter and hoping that y’all will make some and do the same because it is so gosh darn good.

 Nannie Betty’s Cornbread (adapted)

1 ½ cups cornmeal

¼ cups flour

2 teaspoon baking powder

 ½ teaspoon baking soda

3/4 teaspoon kosher salt

2 eggs

1 cup buttermilk

5 tablespoons butter

Preheat oven to 450˚F. Melt butter allow and to cool slightly. In a medium bowl, whisk together dry ingredients. Add buttermilk and eggs to dry ingredients, whisk to combine. Add slightly cooled butter, whisk again and pour into a greased pan.

Bake for 20 minutes or until cornbread is cracked and firm to the touch. Let cool in pan and enjoy.

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