Golden Corn Cake

READY IN: 40mins
Recipe by mj Sergent

My Aunt gave this recipe to me quite a few years ago. Since then I have won two 1st place ribbons(only times I entered it) at our local fair. Wonderful to serve alongside chilli!

Top Review by Holly Mercer

I've made this one from the Fannie Farmer Cookbook many times; in fact, it's the first thing I cooked on my own back in elementary school. It's a good standard recipe for fluffy, sweet Northern cornbread. My mom increases the sugar to a whole cup to no ill effect. I split the difference in mine and use 2/3 of a cup so that she'll eat it but it's not too sweet for me. I also increase the cornmeal to a full cup. You can use skim milk and replace the shortening with fruit puree, and it's still fine. I believe my brother's made a vegan version with egg replacer and soy milk.

Ingredients Nutrition


  1. Mix and sift dry ingredients.
  2. Add milk, egg, and shortening.
  3. Pour into a greased 8-in square pan.
  4. Bake at 350* for 25 minutes or until done.

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