New England Corn Bread
New England Corn Bread Recipe Card Front
Front of the recipe card for New England Corn Bread.
This recipe card for New England Corn Bread appeared in the Ladies Home Journal in 1946.
- I made this recipe and it is an INCREDIBLY dense batter but bakes up nice.
- The pan I used was a 9″ cast iron skillet so if you use a small skillet, it might perk up a bit and get more height with it.
- It’s not a high rising fluffy cornbread but it was perfect to go with the chili I made to pair it with.
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New England Corn Bread Recipe
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- 1 1/3 cup flour
- 2/3 cup fine corn meal
- 4 teaspoons baking powder
- 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 eggs
- 2/3 cup milk
- 1/4 cup melted shortening
- Mix dry ingredients
- Add milk
- Add eggs
- Add melted shortening
- Bake 25 - 30 minutes minimum
- Oven at 375 degrees
New England Corn Bread