2 Cups Flour 2 Teaspoons Baking Soda 1 1/2 Cups Yellow Corn Meal 2 Cups Buttermilk Or Sour Milk 3/4 Cups Sugar 2 Eggs, Unbeaten 2 Teaspoons Salt 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 9x13 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.
Calla Ferre - Santa Cruz County Fair: 1st Place (1985)
"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
"A well worn recipe from my time in Oregon." - Jean Hansen
