Corn Bread

“A staple from my Mom. I’ve never used any other recipe for corn bread because this one is so good.” – Calla Ferre

“A well worn recipe from my time in Oregon.” – Jean Hansen

Corn Bread

Course: Quick Breads


  • 2 Cups Flour
  • 1 1/2 Cups Yellow Corn Meal
  • 3/4 Cup Sugar
  • 2 Teaspoons Salt
  • 2 Teaspoons Baking Soda
  • 2 Cups Buttermilk or Sour Milk
  • 2 Eggs Unbeaten
  • 2/3 Cup Shortening Melted


  • Mix dry ingredients together. Add remaining ingredients. Beat together until smooth.
  • Bake in two greased layer cake pans or one larger 9×13-inch pan. Equally good when half-rule is made. Excellent for corn muffins. Bake at 425 degrees for about 20 minutes depending on size of the pans.

1950’s Recipe – Jean Hansen – From YWCA of Salem, Oregon Cookbook

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