Jennifer Garner’s Cornbread Is Quick, Easy, and Stress-Free

Every time I watch an episode of Jennifer Garner’s #PretendCookingShow on Instagram, I wish it were a real show. Recently, Jennifer shared an episode where she FaceTimes with her mother in West Virginia to make cornbread together. Her mother patiently recites the recipe from memory, pausing to look at the batter and decide whether it’s just right.

This is the style of cooking I love. It reminds me of my own grandmother, who collected hundreds of recipes but followed them only occasionally. She devoured cookbooks and food articles, but when it came time to cook, she relied on her instincts—and her taste buds. Usually, baking requires precision, but if there’s one baked good that allows for a little leeway, it’s cornbread.

How To Make Grandmom Garner’s Cornbread

While the ingredients in the Garners’ version of this classic side dish are familiar, the method is a little unusual. Instead of butter, oil is heated in a skillet in the oven while the batter comes together. I’ll admit I was skeptical about using oil, but while it may lack some buttery flavor, it more than makes up for it with a crispy, beautifully browned crust. Heating the oil first gives the cornbread edges an almost fried texture—crisp, crunchy, and caramelized.

To make the batter, whisk together cornmeal (I used stone-ground), a little flour, sugar, salt, baking powder, and baking soda. Then add the egg and buttermilk to create a thin, pancake-like batter.

Here’s where things get interesting: Carefully add the hot oil to the batter, then pour the mixture into the scalding skillet. This method reminds me of making a Dutch baby—you’ll see the sides of the cornbread set almost instantly when the batter hits the pan.

Bake in a 450°F oven for about 10 minutes flat, making it an ideal addition to a weeknight dinner.

My Tips for Making the Garner’s Cornbread

When my cornbread came out of the oven, I added a little butter and honey on top for extra flavor and sheen. The finished result was everything cornbread should be: crumbly but not dry, with corn as the star flavor.

The buttermilk added moisture and richness, and the ratio of baking powder to baking soda gave it just enough lift to keep it from being dense without making it overly airy. As for sweetness, with just a tablespoon of sugar, this version leans slightly sweet rather than savory—which is how I prefer it. If you like your cornbread on the sweeter side, I’d recommend increasing the sugar to 1/4 cup.

When Jennifer makes her cornbread, the only vessel she has in the right size (according to her mom) is a small Dutch oven. I used a 10-inch cast-iron skillet so I could easily cut and serve the cornbread. I made it right before school pick-up, and it was almost gone before dinner. It’s quick, easy, and stress-free—everything I love about a tried-and-true family recipe.