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Quick Country Corn Bread Recipe

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A few cups of Alice's mix streamlines preparation of this corn bread that bakes up nice and high. The squares have a lovely golden color and light texture.

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Quick Country Corn Bread Recipe

Prep: 5 min. Bake: 20 min. + cooling

Yield: 6-8 Servings

5 20 25

Ingredients

1-1/2 cups Quick Baking Mix
3/4 cup cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1 egg
1 cup milk

Directions

In a large bowl, combine the mix, cornmeal, sugar and salt. Whisk egg and milk; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking pan.
Bake at 400° for 20-22 minutes or until a toothpick inserted near the center comes out clean (corn bread will not brown). Cool for 10 minutes on a wire rack before cutting. Yield: 6-8 servings.

Originally published as Country Corn Bread in Quick Cooking September/October 2002, p55

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Reviews for Quick Country Corn Bread (2)

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Quick Country Corn Bread

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Reviewed on Jan. 26, 2010 by Aveena

Well I made it again, and I am impressed with how it improved! The one thing I did differently was to sift all the dry ingredients together, which seemed to blend everything. The problem with this is the shortening in the quick mix was tough to sift...but it was worth it!

Reviewed on Jan. 24, 2010 by Aveena

I was neither thrilled or repulsed by this recipe, it fell somewhere in the middle. I'm not sure if the "quick baking mix" has something to do with it because it did not turn out quite as I expected, which may have affected the taste of the cornbread. I'll try it again and see if anything changes!