Corn Bread
Make this corn bread recipe the classic way or jazz it up by adding chili powder, whole corn, or even blueberries to give a yummy twist to a basic recipe.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2" square of cornbread, 1/12 of recipe
139
Calories
3g
Protein
19g
Carbs
6g
Fat
1g
Fiber
3g
Sugar
139mg
Sodium
Saturated Fat 1 g · Cholesterol 18 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cornmeal
1 cup
all-purpose flour
1 cup
sugar
2 tablespoons
baking powder
1 tablespoon
egg
1
vegetable oil
1/4 cup
non-fat (skim) milk
1 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oven to 425 °F. Grease 8x9 inch pan.
- 3
Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients.
- 4
Crack egg into a small bowl and beat with a fork to combine white and yolk.
- 5
Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended.
- 6
Pour batter into prepared pan.
- 7
Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.
- 8
Buttermilk Corn Bread: Use only 2 teaspoons baking powder and add 1/4 teaspoon baking soda. Substitute 1 cup buttermilk for skim milk.
- 9
Whole Wheat Corn Bread: Use 1/2 cup all purpose flour and 1/2 cup whole wheat flour.
- 10
Corny Corn Bread: Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk.
- 11
Cheesy Corn Bread: Add 1/2 cup shredded cheddar cheese with the milk.
- 12
Chili Cheese Corn Bread: Add 1/2 teaspoon chili powder to the flour mixture. Drain one 4-ounce can chopped green chilies. Add chilies and 1/4 cup shredded Monterey jack cheese with the milk.
- 13
Blueberry Corn Bread: Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.
- 14
Corn Bread Muffins: Pour batter into prepared muffin cups. Bake 20 minutes at 400 °F.
Source: USDA MyPlate Kitchen · Cooking Up Fun - Muffins & More Cornell University Cooperative Extension Division of Nutritional Sciences
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