Recipes and Cooking Corn Bread 4.0 (107) 2 Reviews Here it is! The classic corn bread recipe you're looking for. If you like, you can tweak this easy recipe in a variety of ways: Make double corn bread, green chile corn bread, corn muffins, or corn sticks with our variations, below. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 15 mins Bake Time: 20 mins Total Time: 35 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 cup cornmeal ¾ cup all-purpose flour 2 - 4 tablespoon sugar 2 ½ teaspoon baking powder ¾ teaspoon salt 1 tablespoon butter 2 eggs, beaten 1 cup milk ¼ cup cooking oil or melted butter Honey (optional) Directions Preheat oven to 400F. Grease a9-inch round or 8-inch square baking pan. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside. In a small bowl combine eggs, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into prepare pan. Bake 20 minutes or until a wooden toothpick inserted near center comes out clean. Cut into wedges or squares. Serve warm. If desired, drizzle with honey. Makes 8 to 10 pieces. Skillet Corn Bread Prepare as directed, except place a 9-inch cast-iron skillet with butter; when butter melts, swirl to coat pan. Pour butter into egg mixture. Continue as directed, working quickly so batter goes into hot skillet. Bake as directed. Makes 12 wedges. Double Corn Bread: Prepare as above, except fold 1/2 cup frozen whole kernel corn, thawed, into the batter. Green Chile Corn Bread: Prepare as above, except fold 1 cup shredded cheddar cheese or Monterey Jack cheese (4 ounces) and one 4-ounce can diced green chile peppers, drained, into the batter. Sweet Pepper Corn Bread: Prepare as above, except fold 1/2 cup chopped red sweet pepper into the batter. Green Onion-Bacon Corn Bread: Prepare as above, except fold 1/3 cup cooked, crumbled bacon and 1/4 cup sliced green onions into the batter. Corn Muffins: Prepare as above, except omit the 1 tablespoon butter. Spoon the batter into 12 greased 2-1/2-inch muffin cups, filling cups two-thirds full. Bake in the preheated oven about 15 minutes or until light brown and a wooden toothpick inserted near centers comes out clean. Makes 12 muffins. Corn Sticks: Prepare as above, except omit the 1 tablespoon butter. Generously grease corn stick pans and heat in the preheated oven for 3 minutes. Carefully fill preheated pans two-thirds full. Bake in preheated oven about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Makes 18 to 26 corn sticks. To Make Ahead Wrap in heavy foil and freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 219 Calories 10g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 219 % Daily Value * Total Fat 10g 13% Saturated Fat 3g 15% Cholesterol 60mg 20% Sodium 390mg 17% Total Carbohydrate 26g 9% Total Sugars 5g Protein 5g Calcium 121.2mg 9% Iron 1.4mg 8% Potassium 97mg 2% Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.