Recipe courtesy of Kathleen Daelemans

Quick Corn Bread

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 12 servings
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Ingredients

1 cup flour

1 cup yellow cornmeal

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon coarse grained salt

1 cup skim milk

1/4 cup canola or vegetable oil

1 large egg or 2 large egg whites, lightly beaten

Directions

  1. Heat oven to 400 degrees F. Spray a 9-inch square baking pan with non-stick cooking spray.
  2. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
  3. In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.

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