Corn Bread

This is a family favorite and always prepared with a Chili dinner. The recipe comes from my mother, who found it in a Ward Cookbook.  It is sweet and very YUMMY! It does not crumble like many corn breads do.

This recipe can be doubled easily and baked in a 9x13 pan. Just increase the baking time about 5 minutes.


  • 1/2 cup margarine
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cornmeal
  • 1 cup flour

Heat oven to 375°. Grease 8” square pan or spray with cooking spray. Melt margarine. Add sugar, eggs and buttermilk. Mix well. Stir in baking soda, salt and cornmeal. Add flour, blend well then pour into baking dish. Bake for 30 minutes.

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