Corn Bread or Muffins

Based on a recipe from The Good Housekeeping Illustrated Cookbook, Zoe Coulson, Hearst Books, New York, 1980, p 428.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: 30 - 45 Minutes to Table, Breads
Servings: 9 servings
Author: Catherine Christiano


  • 1 cup unbleached flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon double-acting baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 1/3 cup canola oil


  • Place rack in center of oven, preheat to 425° F. Grease and flour an 8" x 8" square baking pan, 9" round cake pan, or for muffins, use paper liners or grease 12-cup muffin pan.
  • In medium bowl with fork, mix together flour, cornmeal, sugar, baking powder and salt.
  • In small bowl, whisk together egg, milk, and oil. Pour all at once into flour mixture.
  • Stir just until flour is moistened, pour batter into prepared baking pan and spread to even out or divide evenly into muffin cups.
  • Bake bread 25 minutes or until golden. For muffins, bake approximately 20 minutes. Remove from pan and allow to cool on wire rack. Serve bread warm, cut into squares.