Corn Bread Squares Recipe

5 7 5
Corn Bread Squares Recipe
Corn Bread Squares Recipe photo by Taste of Home
Publisher Photo

Corn Bread Squares Recipe

Read Reviews
5 7 5
Publisher Photo
This inexpensive cornbread will disappear as fast as you can make it. It is always fluffy and moist.—Marcia Salisbury, Waukesha, Wisconsin
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened.
Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Yield: 9 servings.
Originally published as Corn Bread Squares in Taste of Home February/March 1993, p59

Nutritional Facts

1 piece: 215 calories, 8g fat (2g saturated fat), 51mg cholesterol, 314mg sodium, 29g carbohydrate (7g sugars, 2g fiber), 5g protein.

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil
  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened.
  2. Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Yield: 9 servings.
Originally published as Corn Bread Squares in Taste of Home February/March 1993, p59

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Reviews forCorn Bread Squares

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MY REVIEW
mother of 3 User ID: 1726536 261613
Reviewed Feb. 20, 2017

"Mmmm. Bakes high & light with TJ's gluten free flour & Hodgson Mill Yellow Corn Meal, which is finely ground. I used avocado oil as canola oil is rancid & unhealthful. DH likes sweeter taste, so put in 3/4 cup organic cane sugar. Baked longer for 35 minutes."

MY REVIEW
Angel182009 User ID: 6228642 198370
Reviewed Sep. 20, 2013

"Tasted great. So easy to make and so moist! Will definitely make this again."

MY REVIEW
Tlsimpsontx User ID: 6777881 1302
Reviewed Sep. 2, 2012

"easy,Delicious,Best recipe !!!! AAA...."

MY REVIEW
Tlsimpsontx User ID: 6777881 3578
Reviewed Sep. 2, 2012

"easy,Delicious,Best recipe !!!! AAA...."

MY REVIEW
Tlsimpsontx User ID: 6777881 1887
Reviewed Sep. 2, 2012

"easy,Delicious,Best recipe !!!! AAA...."

MY REVIEW
Tlsimpsontx User ID: 6777881 1585
Reviewed Sep. 2, 2012

"easy,Delicious,Best recipe !!!! AAA...."

MY REVIEW
savanna2 User ID: 4801602 1082
Reviewed Sep. 20, 2010

"it really was fluffy and moist, not crumbly, had a nice taste to it, not too sweet, not too bland, just right. Had some left over from supper, and i'm pouring me a glass of nice cold buttermilk for desert. Yum"

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