corn bread

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corn bread


  • 3 C. cornmeal
  • 1 C. flour
  • 6 Tbs. sugar
  • 2 Tbs. baking powder
  • 1 tsp. salt
  • 1 C. milk
  • 1 C. plain yogurt
  • 1/4 C. melted butter or margarine
  • 1/4 C. oil
  • 4 eggs, slightly beaten
  • 2 C. creamed corn


Preheat oven to 400 degrees. Butter a 9x13-inch baking pan. Combine cornmeal, flour, sugar, baking powder and salt in mixing bowl. Combine the milk, yogurt, melted butter, oil and eggs in another bowl. Add to the cornmeal mixture. Stir until just combined. Stir in creamed corn. Pour batter into the greased pan. Bake for 45 minutes or until toothpick comes out clean. Cool on rack.
Note: You can make this the day before, and store

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