Corny Corn Bread Recipe
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Corny Corn Bread Recipe

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Diana Leskauskas of Chatham, New Jersey bakes a big pan of this golden corn bread for her growing family. East moist square is chock-full of sweet kernels. Since the recipe makes a lot, it's handy for large gatherings...or use the leftovers in the two recipes that follow.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12-15 servings


  • 2 cups cornmeal
  • 2/3 cup all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 4 eggs, lightly beaten
  • 2 cups 2% milk
  • 1 cup canola oil
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 1 small onion, finely chopped

Nutritional Facts

1 slice: 290 calories, 18g fat (3g saturated fat), 61mg cholesterol, 535mg sodium, 27g carbohydrate (6g sugars, 2g fiber), 5g protein.


  1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in corn and onion.
  2. Pour into a greased 13-in. x 9-in. baking dish. Bake at 400° for 25-30 minutes or until toothpick inserted near the center comes out clean. Serve warm. Yield: 12-15 servings.
Originally published as Corny Corn Bread in Quick Cooking November/December 2001, p42

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nwemerys User ID: 3103256 74730
Reviewed Oct. 13, 2013

"I knew better...1 c. of oil? Nope, shouldn't have done it. The cornbread was oily from top to bottom. Completely inedible."

bluebirdjohnson7 User ID: 1296798 81549
Reviewed Nov. 8, 2010

"I usually make this to go along with the Heartwarming Chili (also here on TOH). With a large family, I'm glad it makes a lot. It is very moist & really yummy and we just love the corn baked right into it."

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