Just Baking

I can’t remember exactly when I started making this cornbread recipe from the back of the Quaker yellow corn meal canister. I do know it’s been years and years, and I know that I’ve never looked elsewhere for a basic, no-fail cornbread recipe.

This is the first thing I taught my kids to bake independently, and I love it because not only is it really, really good, but it’s so simple that you can whip it up in less time than it takes to form the thought, “Hmmm, you know what would go really well with this chili? Some nice hot corn bread, fresh from the oven.”

This cornbread has a subtle sweetness that complements spicy foods like chili, barbecued meats, or pulled pork. If you want to play around with the amount of sugar in the recipe, feel free, but do not omit it altogether. (Voice of experience speaking here.) 

If we’re serving a crowd, I double the recipe and make corn muffins, which cuts a few minutes off the baking time. Leftovers freeze well, or you can enjoy them toasted with butter and jelly or honey for breakfast the next morning.  

Easy Corn Bread

~ recipe from Quaker

• 1-1/4 cups all-purpose flour
• 3/4 cups corn meal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup skim milk
• 1/4 cup vegetable oil
• 1 egg, beaten

Preheat oven to 400 degrees F. Spray a 9-inch square baking pan or 12-cup muffin pan with nonstick cooking spray.

Combine dry ingredients; make a well in the middle. Combine wet ingredients and pour into dry ingredients. Stir just until the dry mixture is moistened and no lumps remain. Do not overmix.

Pour batter into prepared pan or spoon into muffin cups. Bake 20 to 25 minutes for cornbread or 15 to 20 minutes for muffins. Corn bread/muffins are done when tops are beginning to brown, edges are golden, and a toothpick inserted in center comes out clean.

Makes 9 servings/12 muffins