Jan 5, 2008

Recipe: Country Corn Bread

Today's recipe is a delicious one by friend and cook-book author, Betty Lynch...I love the idea of adding whole corn kernels to the recipe:

Corn Bread
I suggest serving corn bread with many of my recipes. It is easy, quick and delicious. This recipe turns out wonderful every single time. Enjoy!
1 cup yellow corn meal
1 cup all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 Egg, beaten
1 cup whole kernel corn (frozen or canned) Note: If you use canned drain all liquid off corn.
Preheat oven to 425 degrees. Grease 12 muffin cups. Blend all ingredients about 20 seconds. Fill muffin cups 2/3 full. Bake 15 minutes or until golden brown.
 Updated 1/21/16

Contributed by Betty Lynch, Author of "Back to the Kitchen with My Country Kitchen


  1. Anonymous10:09 AM


    I'm honored that you picked my cornbread recipe to be posted on your blog! I hope you enjoy the recipe. It is a favorite of my family.

    Happy New Year!


    Betty Lynch

  2. This recipe sounds great. An idea to add a little kick might be replace the milk with salsa.

  3. I am not a good cooker. This recipe seems easy to me :) I will try it myself. You all are invited :)