**Instructions:**
1. Preheat the oven to 375°F (190°C). Grease an 8-inch square baking pan or cast iron skillet.
2. In a large bowl, mix cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk together buttermilk, eggs, and melted butter.
4. Combine wet and dry ingredients, stirring just until mixed.
5. Pour batter into the prepared pan and bake for 25–30 minutes, until golden and a toothpick comes out clean.
6. Let cool slightly before serving warm with butter or honey.
#### Why This Recipe Endures
Linda’s story shows how food connects us across time and space. This cornbread is more than just a side dish — it’s a delicious link to the past, a way to honor family traditions, and a reminder that simple ingredients and loving preparation create something truly special.
#### Sharing the Tradition
If you ever receive a recipe like Linda did — handed down from a friend or relative — cherish it. Try it, tweak it, and share it. Every time you bake this cornbread, you’re carrying on a story that started long before you and will continue long after.
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### Final Thoughts
Linda’s 1910 cornbread recipe is a beautiful example of how food preserves history and nurtures community. It invites us to slow down, savor simple pleasures, and appreciate the flavors that have stood the test of time. Whether you enjoy it fresh from the oven or alongside your favorite meal, this cornbread is a slice of heritage worth celebrating.
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Would you like me to help create a printable recipe card or share some serving ideas for this classic cornbread?
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