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.
- Yield
- 12 servings
- Serving size
- 2" square of cornbread, 1/12 of recipe
- Rating
- 3.61 of 5 (131 ratings)
Food groups
- Grains: 1/2 ounces
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 egg
- 1/4 cup vegetable oil
- 1 cup non-fat (skim) milk
Directions
- Wash hands with soap and water.
- Heat oven to 425 °F. Grease 8x9 inch pan.
- Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl.
- Stir to combine ingredients.
- Crack egg into a small bowl and beat with a fork to combine white and yolk.
- Add egg, oil, and milk to flour mixture.
- Mix until ingredients are well blended.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.
- Create-a-Flavor Changes: Buttermilk Corn Bread: Use only 2 teaspoons baking powder and add 1/4 teaspoon baking soda.
- Substitute 1 cup buttermilk for skim milk.
- Whole Wheat Corn Bread: Use 1/2 cup all purpose flour and 1/2 cup whole wheat flour.
- Corny Corn Bread: Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk.
- Cheesy Corn Bread: Add 1/2 cup shredded cheddar cheese with the milk.
- 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.
- Blueberry Corn Bread: Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.
- Corn Bread Muffins: Pour batter into prepared muffin cups.
- Bake 20 minutes at 400 °F.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 138.56 |
| Total Fat | 5.57 g |
| Saturated Fat | 0.85 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 17.74 mg |
| Carbohydrates | 19.2 g |
| Dietary Fiber | 1.03 g |
| Total Sugars | 3.21 g |
| Added Sugars included | 2 g |
| Protein | 3.12 g |
| Calcium | 99 mg |
| Potassium | 80 mg |
| Sodium | 139.4 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 18 mg |
| Phosphorus | 90 mg |
| Selenium | 7 mg |
| Zinc | 0 mg |
| Vitamin A | 22 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 0 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 5 mcg |
| Folate | 36 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 21 mg |
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Source
Recipe by: Cooking Up Fun - Muffins & More — Cornell University Cooperative Extension — Division of Nutritional Sciences
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/corn-bread. Federal works are public domain in the United States.