Based on historical cooking methods, a 19th-century Texas cornbread recipe would feature a high ratio of cornmeal to wheat flour, contain no sugar, and be cooked in a cast-iron skillet with hot bacon grease. These ingredients reflect the culinary traditions of early Texas settlers, who adapted Native American recipes to create a hearty frontier staple.
This recipe from early Texas foodways captures the essence of how cornbread was prepared on cattle drives and in pioneer homes.
1850s Texas-style cornbread recipe
Adapted from period foodways demonstrations by Texas historical sites.
Ingredients
- 2 cups medium-grind stone-ground yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. baking soda
- 2 cups buttermilk
- 2 tbsp. bacon drippings (plus extra for the skillet)
- 1 large egg, lightly beaten
Equipment
- 10-inch cast-iron skillet
Instructions
- Prepare the skillet: Place 2 tablespoons of bacon drippings in a 10-inch cast-iron skillet and place it in the oven.
- Preheat the oven to 450°F.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, salt, and baking soda.
- Combine wet ingredients: In a separate bowl, mix the buttermilk and beaten egg.
- Mix the batter: Combine the wet and dry ingredients and stir until just blended. Do not overmix.
- Add hot grease to batter: Carefully remove the hot skillet from the oven. Pour the sizzling hot bacon drippings into the batter and stir quickly to combine.
- Pour into skillet: Return the batter to the hot skillet, then place it back in the oven.
- Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve: For the best crust, turn the cornbread out onto a wire rack to cool slightly before serving.
