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Friday, January 29, 2010

Corn Bread

This side dish was born of desperation because I got home from a dentist appointment with one of the kids too late to make yeast bread. Corn bread is something that can be made quickly. It proved a wonderful change of pace. And, since this is a Marie Callendar-style corn bread (meaning it's quite sweet, almost more of a corn cake than a corn bread), it put smiles on faces all around the table. It's also heavy enough to fill everyone up on soup night.

Corn Bread
2 cups flour
2 cups corn meal
1 1/3 cups sugar
2 teaspoons salt
2 Tablespoons baking powder
2 eggs
2 cups milk
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees.


  1. I'm definitely going to try this. I love corn bread but don't think to make it very often. And I prefer more of a Marie Callendar-style corn bread. Thanks!

  2. I made your cornbread recipe this afternoon. Two definite thumbs up! This was delicious!

  3. And thanks, Kip for the heads up on the missing ingredient. I'm sure it was much better with milk in it!