Golden Corn Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

This is Yankee-style corn bread


  • 1 c. sifted flour
  • ¼ c. sugar
  • 4 tsp. baking powder
  • ¾ tsp. salt
  • 1 c. yellow cornmeal
  • 2 eggs
  • 1 c. milk
  • ¼ c. soft shortening


  • Sift together into bowl flour, sugar, baking powder and salt. Stir in cornmeal.
  • In a small bowl beat eggs with fork; add milk and shortening. Add all at one time to cornmeal mixture. Stir with fork until flour is just moistened. Even if batter is lumpy, do not stir any more.
  • Pour into well-greased 9″ square pan. Bake in hot oven (425°) 20 to 25 minutes, or until done. Cut in squares and serve hot with butter.

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