Corn Bread
Average Rating:
5 / 5, 1 votes

Servings: 9 - 12
Prep Time: 15 Minutes
Bake/Cook Time: 20 - 25 Minutes


2 eggs
1 cup milk
1/3 cup oil
1 1/2 cups Authentic Foods Multi-Blend Flour
3/4 cup yellow corn meal
3/4 teaspoon salt
3 tablespoons sugar
3 tablespoons honey
2 teaspoons baking powder


Preheat the oven to 350 degrees Fahrenheit.  Grease an 8 x 8 inch pan; then set the pan aside.

In a medium size bowl, beat the eggs, milk and oil together.  In a large bowl, combine the yellow corn meal, the Authentic Foods Multi-Blend Flour, salt, sugar and baking powder together.  Mix together until even throughout. 

Then add the egg mixture to the cornmeal mixture.  Before mixing together, add the honey. (To make the honey spill into the batter easily, spray the tablespoon with cooking spray before measuring the honey.  Do this before you put any honey in the tablespoon each time.  The honey will pour out very easily.)  Then use a spatula to combine the ingredients until smooth.

Pour the cornbread batter into the 8 x 8 inch pan.  Place in the oven for 20 – 25 minutes or until a toothpick comes out clean when poked into the center.  Unlike other types of breads or cakes, the corn bread will not need to be golden brown before removing it from the oven.


Reviewed on 11/27/2014 by Sheila
We made this recipe in mini muffin pans, baked for 10 minutes. The mini muffins were excellent, delivering a sweet corn muffin flavor and soft texture. If the baker wanted a corn bread to use for stuffing or dressing, the sweetness would need to be adjusted.

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