Simple corn bread
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Simple corn bread with just a hint of sweetness. Great if you're gluten-free too.
Course: Side
Cuisine: American
Servings: 12 muffins
Author: Michelle Barsness
  • 1 cup yellow corn meal
  • 1 cup all-purpose flour or all-purpose gluten-free flour mix
  • 1 tbsp baking powder
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup butter melted
  • 3 tbsp liquid honey
  1. Preheat the oven to 400 F. Use a 12 cup muffin tin or loaf pan. Grease liberally or use muffin paper liners.
  2. In a large bowl mix the dry ingredients. In another medium bowl combine the wet ingredients and whisk them. Next add the wet ingredients to the dry and stir lightly until mixed. Spoon the cornbread mixture evenly into the muffin tin.
  3. If using a muffin tin, bake for about 15 minutes or until golden brown. If using a loaf pan, bake for about 20 - 30 minutes or until golden brown.
Recipe Notes

You can use a muffin tin, square cake pan or loaf pan to make these. Baking times may vary depending on the type of pan you choose. Grease the pan liberally.

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