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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
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Ingredients

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Directions

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

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  • 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.

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  • 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.

50 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; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 47 mg cholesterol; 219 mg sodium. 89 mg potassium; 28 g carbohydrates; 1 g fiber; 6 g sugar; 5 g protein; 243 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

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