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Make this recipe to serve 24, or serve 12 and hope for leftovers. Toasted corn bread with honey and butter is also an ideal breakfast.

Source: Better Homes and Gardens


Recipe Summary

10 mins
35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Grease a 13x9x2-inch disposable foil pan or coat with nonstick cooking spray; set aside.

  • In an extra-large mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl mix together eggs, milk, and melted butter. Add to the dry ingredients and stir until just mixed. Do not overmix.

  • Pour into pan. Bake 35 to 40 minutes or until a wooden skewer inserted in center comes out clean. Using a sharp knife and sawing motion, cut in 24 (approx. 2-inch) squares. Makes 24 servings.

  • Bake the 24-serving recipe three times.

Test Kitchen Tip:

The corn bread is better when made 1 day ahead. Cover tightly with foil. Store at room temperature. Or bake up to 2 months ahead; wrap, label, and freeze.

Nutrition Facts

190 calories; fat 7g; cholesterol 47mg; saturated fat 4g; carbohydrates 28g; mono fat 2g; insoluble fiber 1g; sugars 6g; protein 5g; vitamin a 243IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 219mg; potassium 89mg; calcium 60.6mg; iron 0.9mg.