Corn bread recipe

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Rating:

5/ 5 stars 89 Votes
  • Cuisine: USA

Cornbread (or muffins) is a staple in the South. Eaten by itself – it’s a hearty snack. When served with collard greens, gumbo or jambalaya it’s a fabulous starchy side – perfect for slurping up sauces.

Ingredients

½ cup polenta
1½ cup self raising flour
½ cup castor sugar
Pinch of salt
½ cup melted butter
3 eggs
1 cup of creamed corn
1 cup full cream milk

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Preparation

Mix polenta and self-raising flour, salt, melted butter and eggs.

Add creamed corn and milk. Mix until you get a nice creamy consistency.

Spoon the mixture into a greased muffin tray and bake in a preheated oven at 180°C for 15-20 minutes or until golden brown in color.

Remove muffin tray from the oven and let them cool until they are ready to be remove from the tray.

If you enjoyed this Corn bread recipe then browse more USA recipes, bread recipes, side dish recipes, vegetarian recipes, easy recipes, baking recipes and our most popular hainanese chicken rice recipe.

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Comments (19)

Previous Page 1 | 2 | 3 | Next
16 Feb 2011 04:59 AEST
Rebekah
Bunbury
yum
Being american i grew up on the corn bread and the best thing you can put on cornbread is honey butter!!!! you cant buy honey butter i dont think but all you do is mix butter and honey together and yum yum yum :D try it you cant go wrong! :)
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25 Jan 2011 01:06 AEST
Ann
Canberra
Office Favorite
I baked these muffins for a morning tea and everything disappeared in 15 minutes. I heated the muffins and served with garlic butter. Too delicious! When will the delightful Mr Kimble make a fresh appearance on Food Safari???
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07 Jan 2011 04:17 AEST
Claire Danish
I would have to agree with some in that this recipe could do away with a majority of the sugar it asks for. I think I might try it with a tablespoon of maple syrup next time, just for something different.
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03 Jan 2011 12:25 AEST
Maria
Carina heights
Awesome
This is a favourite of mine and dinner guests! The best thing is you can make it with Gulten Free Self Raising Flour and they still taste great!
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28 Aug 2010 11:14 AEST
Bob
Carnegie
Small world
Hey, this is just like the Croatian polenta cake my mother made... only we use crumbled ricotta instead of the corn. (Also equal polenta vs flour and a bit less sugar. Serve sliced with strawberry jam and a hot beverage. Yum.) I must try a muffin variation with molasses one day.
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02 Aug 2010 03:44 AEST
Andrea
Burleigh Waters
Can't stop eating them!
Mmmm very tasty, I made them with a little less sugar than recipe and next time will prob leave it out. Aside from that they have a great texture and would be good for an alternative bread for breakfast.
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15 Mar 2010 06:53 AEST
Mel
Kingsgrove
Cornbread fav!
Easy to make, a new fav for all the fam! Made it so many times now I jst go by what I think the ingredient amounts should be and it always taste great!
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13 Jan 2010 02:12 AEST
Emma Topcsov
Noble Park North Vic 3174
General querie.
Love the receipes and the show. When is food safari returning for 2010?
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