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Quick Corn Bread Recipe

Quick Corn Bread

Recipe courtesy Kathleen Daelemans

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on May 05, 2013

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    The good thing about this recipe was that it was quick and easy. The down side was that it lacked flavor and was very dense.

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  • on May 02, 2013

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    I love this recipe. So simple and easy. Kathleen writes great recipes and has encouraged me to try new things and want to eat healthy. We like to add a little butter on top and my husband loves to top with a little honey for a burst of flavor. For those of you who found this recipe dry or tasteless, that's too bad. I can see how this may appear that way to someone who has a salt/sugar saturated diet - perhaps you were hoping it would taste like famous dave's cornbread? (yuck, but the way. This recipe is fantastic.

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  • on June 05, 2012

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    Didn't have cornmeal but I had corn...I didn't think it was going to work but it solved the dry problem...food processed the corn & used whole wheat flour in place of cornmeal...and I also solved the dry problem with the one thing missing from this recipe...BUTTER...guess it's not that healthy any more...but it's delicious

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  • on January 14, 2012

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    I followed the recipe and did not find that the corn bread was dry but felt that it was lacking in flavor. It's a solid recipe but I'm sure there are better ones out there.

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  • on June 23, 2011

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    I used what I had on hand, which was 2% milk, canola oil, regular table salt, white cornmeal, and whole wheat flour. With those replacements, at 23 minutes, this was lightly sweet, moist, and kept my 5 and 3 year old coming back for more. I would definitely make it again this way, even though it didn't have the typical cornbread look.

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  • on June 10, 2011

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    I didn't like this. It was way too dry

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  • on May 18, 2010

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    the first time I made this, it came out dry and with no flavor. I decided to give it another try, but this time, I used 3 tbsp of Sun Crystals (powdered stevia and Silk plain almond milk. It was still on the dry side, but it was sweeter and a lot better than the first time around.

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  • on January 06, 2010

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    I just made this cornbread and I think it turned out great. I used skim milk, smart blend oil and 1 whole egg (in lieu of the 2 egg whites. It was perfectly moist and just a tad sweet.

    I'm having it with chicken chiles rellenos and roasted carrots, which are still cooking in the oven. I couldn't wait to try the cornbread. :

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  • on January 25, 2009

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    My husband is leary of my homemade cornbread of the past. He loved this one. It was light and moist. I used a Pampered Chef bakeware pan, coated with olive oil. I used Corn flour, and Silk soy milk. Baked in a small counter top oven for 20 min.

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  • on November 28, 2008

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    It was DISGUSTING! A very nice texture but no taste and very dry

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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
148
 
Fat
5.6 g
 
Saturated Fat
0.5 g
 
Carbohydrates
22 g
 
Fiber
1.1 g
 
Protein
3 g
 
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