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Corn Bread

Course Side Dish, Bread
Cuisine American
Keyword Cornmeal, Oil, Yellow Cornmeal, Flour, Dry Milk, Milk, Almond Milk, All-Purpose Flour, AP Flour
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