- 1-1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 4 tablespoons butter, melted
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted near center of bread comes out clean. Serve warm. Yield: 9 servings.
Reviews for Corn Bread
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"I almost didn't make this recipe because of the 1, 2 and 3 star ratings. I am so glad I tried it anyway because it is the best cornbread I have ever made! I made a huge pot of Spicy Touchdown Chili, and decided it needed corn bread. Well, too often cornbread is too dry. This recipe was more bread-like, and I all my guests (men and women both) said it was the best they ever had and wanted more. Unfortunately I only made enough for everyone to have two, and I wish I had made more because I wanted more as well."
"Great all around recipe. Quick and easy"
"This is definitely one of the best cornbread recipes I've had. Even the leftovers were moist! I did get a bit worried when my batter wouldn't "pour" like recipe suggested and I ended up "spreading" the batter with a knife, but the end result.....Yummy!!"
"Pardon me, BabyblueeyesJacque, your comment sounds like you've never had TastyKake's sweet corn cakes. They are suitable for toasting, then spreading with sweet butter. They are so scrumptious, you should try them & not knock sweet cornbread."
"Good, basic corn bread recipe. I increase to 2 eggs. Makes the consistency less crumbly."