Prep 5 mins
Cook 20 mins
If you're looking for a corn bread that is tender and delicious on the inside but golden and crusty on the outside BUT still quick and easy, the look no farther! (*trumpets sound*) This is perfect with a warm broth-based soup on a cold night for an easy and healthy meal. Applesauce can be substituted for up to half the oil for a healthy alternative.
- Preheat oven to 400F; grease an 8 or 9 inch pan.
- Combine dry ingredients and stir in wet ingredients, mixing just until moistened.
- Pour into prepared pan and bake in the preheated oven 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
- *NOTE: Delicious topped with butter, sour cream, or honey!
This is my favorite corn bread recipe, but instead of making corn bread, I make it into corn muffins. It makes 12 muffins and they are delicious!
Yes! I have been looking for this recipe - it came from the Quaker cornmeal container. It really is yummy. I usually sub 2 T. honey for the 1/4 c. of sugar and use freshly milled corn and whole wheat flour. If you want it to be dairy free (we have a DD with allergies), you can use rice milk 1 to 1 in place of the milk.
The perfect cornbread recipe. Not too sweet, great texture. I double it and bake in a 9 x 12 pan for 22 minutes - delicious! I also make it with whole wheat pastry flour, and it turns out great.