The ChefsBest™ Best Taste Award is awarded to Aunt Jemima® Syrup and Pancake/Waffle mixes.

Golden Corn Bread 

 

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  • 1 cup Quaker or Aunt Jemima Yellow or White Corn Meal
  • 1 cup all-purpose flour
  • 2 to 4 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg, beaten
  • 1/4 cup vegetable oil

  1. Preheat oven to 425° F.

  2. Grease 8-inch square pan with solid vegetable shortening or non-stick cooking spray.

  3. In large bowl, combine corn meal, flour, sugar, baking powder and salt.

  4. Add milk, egg and oil. Beat until fairly smooth, about 1 minute.

  5. Pour batter into prepared pan and bake in preheated oven for 20 to 23 minutes, or until wooden pick inserted in center comes out clean.

  • Muffins or Corn Sticks - Pour corn bread batter into greased or paper-lined muffin cups OR hot, well-greased corn stick pans. Bake for 15 to 18 minutes. YIELD: 12 muffins or about 14 corn sticks.

    Mexican Corn Bread - Stir 1 cup whole kernel corn, 2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter. Bake in greased (with solid shortening) or non-stick cooking sprayed 8-inch square pan for 22 to 25 minutes, or until wooden pick inserted in center comes out clean. Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or Monterey Jack cheese.

Preparation Time: 10 Minutes

Cook Time: 23 Minutes

Time to Table: 33 Minutes

Recipe Yield: 9

Serving Size: 1/9th of recipe

Nutrition Information:
Calories: 193, Calories from Fat: 68, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 26mg, Sodium: 367mg, Total Carbohydrates: 28g, Dietary Fiber: 1g, Protein: 4g