Corn Bread

A simple corn bread that was a hit in the test kitchen, especially with our summer students Aaron and Cainan.

Corn Bread

Origin: Lower Fort Garry National Historic Site
Region: Prairies (Manitoba)
Period: 19th Century
Course: Breads and Pancakes

Corn Heritage drawing of corn
From Food for the Settler, Bobbie Kalman.

In the 19th century, the people living near Lower Fort Garry profited from the fort’s popularity as a trading post and meeting place. At this time, a meal at the fort might have included wild game hunted in the area, corn grown from First Nation seeds, vegetables grown from seeds imported from Scotland and small treasures like raisins and processed sugar that were traded through the vast trading network of the Hudson’s Bay Company and the British Empire.

Corn Bread


  • 1 cup | 100 g white flour
  • 1 cup | 170 g cornmeal
  • 1 tsp | 5 g salt
  • 4 tsp | 18 g baking powder
  • ½ cup | 100 g sugar
  • ¼ cup | 35 g powdered sugar
  • 1 egg
  • 1 cup | 250 ml milk
  • ½ cup | 125 ml cooking oil
  • ½ tsp | 2.5 ml butter
  • ½ tsp | 2.5 ml vanilla


  • Combine flour, cornmeal, salt, baking powder, sugar and powdered sugar. Mix egg, milk, cooking oil, butter, and vanilla together and stir into the dry mixture.
  • Bake in a greased pan at 350°F (180°C) for about 35 – 40 minutes.


Recipe tested by Chef Cindy Toffanello, Algonquin College School of Hospitality and Tourism