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 minutes
Cook Time25 minutes
Total Time40 minutes
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.
Copyright 2023, Catherine Christiano. Website by Catherine Christiano.