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Corn Bread

8 muffins
Prep info
10 min prep + 15 min bake + 5 min rest
Prep time
10 minutes
Cook time
15 minutes
Time required
25 minutes
Oven preheat


  • 50 g margarine (Stork)
  • 2 t sugar
  • 1 egg
  • 1/2 c milk (120mL)
  • 50 g Flour - plain
  • 50 g flour - whole wheat (plain)
  • 2.75 t baking powder
  • 1/4 t salt
  • 47 g cornmeal


Grease a muffin pan.

In a mixing bowl, beat the margarine and sugar

Combine the egg and milk

Combine the flours, cornmeal, baking powder, and salt.

Add the flour mixture to the sugar mixture alternately with the egg mixture.

Pour into the greased pan.  Bake at 400F for 15 minutes or until a toothpick inserted near the center comes out clean.  Let rest 5 minutes.  Serve warm.


Note: If you make it as one large piece of bread instead of muffins, increase cooking time to 22-27 minutes.

SJ Note 7 Jan 2014: Decided I wanted a non-sweet version of this, so I halved the sugar this time (from 67g to 33g), and it was fine, except it was too salty.  I'm not sure if I accidentally put too much salt in, or if it needs less salt because there's less sugar.  I've cut back the salt a bit (from 3/4t to 1/2t), and will find out next time.


  • This version (Sun, 05 Jan 2020 13:42)
  • Corn Bread (Thu, 09 Jan 2014 19:51)