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Corn Bread

Course Side Dish, Bread
Cuisine American
Keyword Milk, Almond Milk, All-Purpose Flour, AP Flour, Cornmeal, Oil, Yellow Cornmeal, Flour, Dry Milk
Dietary Need Vegetarian
Cooking Method Oven
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Calories 115kcal
Author Recipe from: Maine EFNEP

Equipment

  • Oven
  • Large Bowl
  • 9x13-inch Baking Dish
  • Small Bowl

Ingredients

  • ¾ cup Sugar
  • 2 cups Flour All-purpose
  • 1 cup Cornmeal Yellow
  • 1 Tablespoon Baking Powder
  • ¾ teaspoon Salt
  • ¼ cup Oil Vegetable or canola
  • 1½ cups Milk Low-fat, or reconstituted dry milk
  • Non-Stick Cooking Spray

Instructions

  • Preheat the oven to 375°F.
  • Beat eggs in a small bowl.
  • Mix in sugar.
  • In a large bowl, mix flour, cornmeal, baking powder, and salt together.
  • Add oil, milk, and egg mixture to flour mixture and mix.
  • Pour into a lightly oiled or sprayed 9x13-inch baking dish.
  • Bake at 375°F for 30 minutes.

Video

Notes

  • Variations: add 1 can corn (8 ounces, drained); 1 finely chopped jalapeno pepper; 1 small can chopped green chilies; or ½ cup grated cheddar cheese.

Nutrition

Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 29IU | Calcium: 50mg | Iron: 1mg