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Corn Bread Recipe
Corn Bread Recipe photo by Taste of Home
Publisher Photo
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:9 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 9 servings

Ingredients

  • 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

Nutritional Facts

1 serving (1 piece) equals 198 calories, 7 g fat (4 g saturated fat), 41 mg cholesterol, 227 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. 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.
Originally published as Corn Bread in Country Woman January/February 1991, p37

Nutritional Facts

1 serving (1 piece) equals 198 calories, 7 g fat (4 g saturated fat), 41 mg cholesterol, 227 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Corn Bread

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (6)
3 Star
 (1)
2 Star
 (4)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 13, 2015

"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."

MY REVIEW
Reviewed Jan. 9, 2014

"Great all around recipe. Quick and easy"

MY REVIEW
Reviewed Sep. 12, 2013

"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!!"

MY REVIEW
Reviewed Jan. 8, 2013

"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."

MY REVIEW
Reviewed Mar. 1, 2012

"Good, basic corn bread recipe. I increase to 2 eggs. Makes the consistency less crumbly."

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