Homespun Corn Bread

This is another recipe from the Hill N’ Holler cookbook published by the Madison County Arkansas Extension Homemakers Club in 1977. I love these recipes and hope that you will enjoy this one.


  • 1 1/2 cup corn meal
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoons salt
  • 3/4 cup flour
  • 1 egg
  • 1 1/4 cup milk
  • 1/4 cup shortening 


Sift flour, sugar, baking powder and salt; stir in corn meal. Add egg, milk and shortening. Beat until blended. (Do not over beat!) 

Pour into greased 9x9x2 inch pan. Bake at 425 degrees for 20 or 25 minutes depending on brownness.


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