Double Corn Bread

A traditional corn bread with a special bonus of sweet corn kernels. The recipe is quick, easy, and inexpensive to make, and most of the ingredients are probably already on your kitchen shelf.


1 cup all-purpose white flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons white sugar (or more or less to taste)
1 can (11 ounces) corn
Approximately 3/4 cup milk
1 egg, slightly beaten
1/4 cup (1/2 stick) butter or margarine, melted


Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan.

In a 1-quart bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Drain the corn, pouring the liquid into a glass measure. Fill the glass measure with milk to make 1 cup. Add to the cornmeal mixture along with the corn kernels, egg, and melted butter. Stir just enough to moisten the dry ingredients. The batter will be lumpy. Spoon into the prepared baking dish. Bake for 20 to 25 minutes or until a tester inserted near the center comes out clean. Serve warm or cooled.

Cooking & Recipes




9 servings


Mildred K. Ladd Brentwood Historical Society, Brentwood, New

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