Pauline’s Corn Bread

This is why man invented the cast-iron skillet.

From the box of S.H. of Marshall, Missouri.

Pauline’s Corn Bread

3/4 cup of cornmeal
1 cup flour
1 Tablespoon sugar
1/2 teaspoon of salt [Fixed–thanks Dave!]
4 level teaspoons of baking powder
1 egg
1 cup of milk
3 tablespoons of melted butter

Mix ingredients. Add milk and egg. Blend in butter. Pour in hot greased pans. 350 deg. about 30 min.


  1. Dave the tutor

    Thank you for including the scans with the recipes.
    I notice the recipe card states “1/2 tea-spoon of salt”
    Your transcription states 1 teaspoon.

    My personal recipe does not use salt at all.
    I substitute vegan options for the egg and milk and replace the butter with applesauce. I like a crispier cornbread so I bake at 425 for 20-20 minutes.

    • Whoops! I’ll go in and fix that–thanks for the heads-up! And I like the idea of applesauce in a cornbread to bring out the sweetness of the corn. I’m going to have to try your version!

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