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TIM DUNCAN's Grandma's Cornbread
Contributor Two Contributor Two
When I think about my childhood, the first thing that comes to mind is going hunting and fishing with my grandfather. He was always in the woods or on the water. He gave me my first rifle and he was there when I shot my first deer. I’m not sure who was more excited — him or me. Every weekend we would get up at 4:00 a.m., and stop for a biscuit on the way to the woods. We were there from sunrise to sunset. By the end of the day I would be starving, and when we would get out of the truck we could smell my grandma’s cornbread from the driveway. It smelled as good as it tasted. It was delicious! She still can cook up a mean batch of cornbread, and I enjoy it everytime I can. Not only do I enjoy the food, but also the memories that flood my mind of moments with my grandparents and how wonderful those days were. Two years ago my grandfather passed away after a long battle with Alzheimer’s. I remember the last time I had the opportunity to sit and talk with him. I didn’t think he knew who I was, but when I began to talk about those days in the woods, for a few moments, I saw a glimmer in his eyes, and I knew he knew me. I will treasure that moment forever. It’s funny how a smell or a taste can take me back to a memory — not one of loss but one of thankfulness for all the special moments I had the privilege to share in the woods with my grandfather.

Tim Duncan's Grandma's Cornbread


• 2/3 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 tsp baking soda
• 1 cup cornmeal
• 1 cup all purpose flour
• 1/2 tsp salt


1.  Pre-heat oven to 375°.

2.  Grease 8” square pan.

3.  Melt butter in large skillet.

4.  Remove from heat and stir in sugar.

5.  Add eggs and beat until blended.

6.  Combine buttermilk with baking soda into mix pan.

7.  Stir in cornmeal, flour and salt.

8.  Pour batter into prepared pan.

9.  Bake for 30-40 minutes until golden brown.