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Aunt Leota's Corn Bread

By: Linda Horn, Innkeeper, Whispering Pines Bed & Breakfast, Courtesy of

Aunt Leota's Corn Bread

Recently I discovered a very old recipe for corn bread. It was from my husband's side of the family and he remembers it so well. I only made one change to the recipe and that was to use butter instead of Crisco.

Serves: 12

Cooking Time: 25 min

  • 1 cup flour
  • 1 cup corn meal
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup buttermilk
  • 3 tablespoons melted butter, cooled slightly
  • 1 egg, slightly beaten
  1. Preheat oven to 375°F.
  2. In a large bowl, sift together the flour, corn meal, sugar, baking soda, salt, and baking powder.
  3. Add the buttermilk, butter, and egg and mix all together until just combined.
  4. Pour into an 8 8-inch buttered pan and bake for 25 minutes at 375°F.

Recipe courtesy of

To read more about the story behind Aunt Leota's corn bread, check out Linda's guest post on our blog.

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