Golden Corn Bread

Updated – originally posted November 2, 2008

For as long as I can remember, when my mom made chili, this corn bread never failed to be right alongside. My mom would cut the pan into 9 pieces, and the lone piece that was not a corner or a side was the most coveted. We would eat it drizzled with warmed honey, but these days Matt and I have taken to crumbling it right into the chili.


Golden Corn Bread

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Golden Corn Bread

  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 4 tsp (15g) baking powder
  • 3/4 tsp (5g) salt
  • 1 cup (175g) yellow cornmeal
  • 2 eggs
  • 1 cup milk
  • 1/4 cup melted butter
  • Preheat oven to 425°F. Grease an 8"x8" baking dish.
  • Whisk together flour, sugar, baking powder, salt, and cornmeal.
  • In a small bowl beat eggs with fork; add milk and butter. Add all at once to cornmeal mixture. Stir until flour is just moistened. Even if batter is lumpy, do not stir any more.
  • Pour into prepared pan. Bake for 20-25 minutes, or until golden.


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