Corny Corn Bread Recipe

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Corny Corn Bread Recipe
Corny Corn Bread Recipe photo by Taste of Home
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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.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 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, beaten
  • 2 cups milk
  • 1 cup vegetable oil
  • 1 small onion, finely chopped
  • 2 cans (14-1/2 ounces each) whole kernel corn, drained

Directions

In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. Stir in the eggs, milk, oil and onion just until blended. Fold in the corn. 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

Nutritional Facts

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

  • 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, beaten
  • 2 cups milk
  • 1 cup vegetable oil
  • 1 small onion, finely chopped
  • 2 cans (14-1/2 ounces each) whole kernel corn, drained
  1. In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda. Stir in the eggs, milk, oil and onion just until blended. Fold in the corn. 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."

MY REVIEW
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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