Corn Bread

This recipe used to be in the Dixie Lily Yellow Corn Meal box back in the 80s. I have made this since the 1970s. Lately, I have added corn to it and it makes a more moist corn bread.


1 cup sifted Plain Flour (I use unbleached)
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup Yellow Corn Meal
1 egg
1cup milk
1/4 cup melted shortening or cooking oil
1/2 cup corn kernels (frozen or fresh cooked), optional.


Heat oven to 425°. Grease an 8-inch square baking pan or a 10-inch iron skillet.

Sift together flour, sugar, baking powder and salt; stir in corn meal.

In a medium-size bowl beat egg with a fork just enough to blend the yolk and white. Stir ,ilk and shortening into egg. Add dry ingredients and stir to blend throughly, beat only until smooth. Pour into greased pan and bake about 25 minutes.

Note: For Buttermilk Corn Bread use 3 teaspoons baking powder and add 1/4 teaspoon  soda. Use buttermilk for milk.


Heat oven to 400°. Grease muffin cups. Mix 1 recipe of corn bread batter and fill muffin cups 3/4 full. Bake 25 to 30 minutes.

Makes 12 medium-size muffins. (old style muffins which used to be much smaller than modern muffins.


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