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Rumford Corn Bread

Categories: Cornbread

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This recipe dates back to the 1908 Rumford Complete Cookbook by Lily Haxworth Wallace and was reviewed and photographed by Stacy Walker of The Backroad Life.


  • 2 eggs
  • 1/4 tsp. salt
  • 2 c. yellow corn meal
  • 2 tsp. Rumford Baking Powder
  • 2 c. milk
  • 3 Tbsp. sugar
  • 3 Tbsp. all-purpose flour


Combine the eggs, salt, milk, and sugar in a large mixing bowl. Mix with a hand mixer. Add the flour, baking powder, and corn meal and continue to mix. Pour batter into a greased 9 x 9 baking pan. Bake at 350 degrees F. for 30 - 35 minutes. Cool somewhat before serving.