Corn Bread

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 Servings
Calories: 158kcal

Ingredients

  • Nonstick spray
  • 2 Tbsp All-purpose flour
  • 2 Tbsp Cornmeal medium grind
  • 1 Tbsp Sugar
  • 1/2 tsp Baking powder
  • 1 Tbsp Butter melted
  • 1/4 Cup Milk may not need all of it
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray.
  • In a large bowl add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well.
  • Add in the butter, then add the milk a little at a time to the dry mix. Stir with a spoon until combined. Add more milk as needed to make a batter consistency not too thick and not too watery. Evenly scoop the batter into the greased container or muffin tin.
  • Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (if the toothpick has wet batter stuck to it more cooking time is required).
  • Let the cornbread cool for about 10 minutes before serving.

Nutrition

Calories: 158kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 170mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 224IU | Calcium: 97mg | Iron: 1mg

Corn Bread

No ratings yet
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 Servings
Calories 158 kcal

Ingredients
 
 

  • Nonstick spray
  • 2 Tbsp All-purpose flour
  • 2 Tbsp Cornmeal medium grind
  • 1 Tbsp Sugar
  • 1/2 tsp Baking powder
  • 1 Tbsp Butter melted
  • 1/4 Cup Milk may not need all of it

Instructions
 

  • Preheat the oven to 400°F. Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray.
  • In a large bowl add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well.
  • Add in the butter, then add the milk a little at a time to the dry mix. Stir with a spoon until combined. Add more milk as needed to make a batter consistency not too thick and not too watery. Evenly scoop the batter into the greased container or muffin tin.
  • Bake for about 15-20 minutes, until a toothpick inserted into the center comes out clean (if the toothpick has wet batter stuck to it more cooking time is required).
  • Let the cornbread cool for about 10 minutes before serving.

Nutrition

Calories: 158kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 170mgPotassium: 82mgFiber: 1gSugar: 8gVitamin A: 224IUCalcium: 97mgIron: 1mg
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