Granny's Cornbread

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"This is my Granny Ganus' recipe. Everyone loved Granny's cornbread! I remember as a child biting off one end and spooning out the dough, then filling it with peas and snaps then eating! It was the best! I love making these and my kids love eating them! The meal for this is labeled "extra fine" and I've found it at Winn Dixie and Walmartstores. It can be labeled as Hall's or others, but the texture is very close to that of flour. I have only been able to find it in the south. This is not a "healthy" type of cornbread. My granny used lard when making these but I use canola oil and it's still awesome! I also use an iron skillet just as she did and I use a "special" metal spoon that is just the right size to make these. I dip it into water before scooping up the mix and drop it into the hot oil. I get almost the same shape as Granny's! This can be deep fried as well."

Original recipe yields 7 servings


  • Serving Size: 1 (42.8 g)
  • Calories 48.5
  • Total Fat - 1.4 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 30.7 mg
  • Sodium - 120.3 mg
  • Total Carbohydrate - 7.2 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.5 g
  • Protein - 2 g
  • Calcium - 27.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Mix meal, salt and baking powder together. Add boiling water, stir well with a spoon, it will be very stiff (the boiling water will start the cooking process before you fry it). Add egg and milk stir until well mixed. Mix will be very sticky, so wet hands and shape into submarine shaped ovals and drop into hot oil (you must keep hands wet or batter will stick to hands).

Step 2

Brown on all sides and remove.

Step 3

Place on paper towels to drain off excess oil. Serve.

Update: I now use a cookie scoop! Much easier

Tips & Variations

  • A mixing bowl
  • Paper towels



More like hush puppies than cornbread to me. Very good too!

review by:
(14 Aug 2016)