Friday, September 11, 2009

My Favorite Corn Bread

Mmmm...corn bread...I could eat it until I pop. But make it plain and simple, please. No corn kernels, no chilies, and please, no coconut. This recipe is basically the recipe on the back of the Quaker Corn Meal canister, with a little tweaking to allow for my obsession with adding wheat flour to almost everything I make. And even though I don't buy Quaker anymore, (I grind my own corn meal by running polenta through my grain mill) it is the best recipe I've ever found.

This recipe makes 1 8x8-inch pan. I usually use my official Corn Bread Pan, one of my favorite baking dishes that's about 11x6 inches.

My Favorite Corn Bread
Printable Recipe

3/4 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg

1. Heat your oven to 400 and spray an 8x8-inch baking dish with non-stick spray.

2. Combine all of the dry ingredients in a medium bowl. Whisk all of the wet ingredients together in a medium bowl (I use a 2-cup liquid measuring cup). Add the milk mixture to the dry ingredients and use a rubber spatula to mix and fold it all together until you have a thick batter. Don't mix it until it's smooth; you want a few lumps.

3. Pour the batter into the prepared pan and bake it for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

I cut the cornbread into 12 pieces so I can pace myself. Each piece (1/12 of the pan) is 2 Weight Watcher's points. You can also make 12 corn muffins with this recipe; reduce the cooking time to 12-15 minutes.

Please eat this cornbread plain, with butter, with butter and honey (ahhhh...), and dipped in soup. I've always wanted to try a cornbread stuffing, but I never seem to have enough left-over :) It's on my "someday" list ;)


  1. Hey Tif! Is it me, or the "corn" missing from this recipe? :)

  2. Ha, ha!! You're right! Thanks for telling me :) I've fixed it, so no one will ever know ;)


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