Easy Peasy Corn Bread

Why would you make it from a box, when it’s soooo easy to make it from scratch?  To be honest, it was my first time making it without a little blue box, or a pouch from a restaurant that’s known for their corn bread.  And to be honest, I liked it much, much better!

There are things to be grateful for, aside from the corn bread being super yummy.  I’m grateful for knowing that three teaspoons equals one tablespoon.  It comes in particularly handy when you drop in two half-tablespoons of baking powder into your bowl of dry ingredients, thinking that you actually grabbed the teaspoon instead.  Hooray for saving the mixture, especially since I had already put the last of my corn meal into the bowl.

I’m too tired from making dinner to be bothered to take a picture, but you’ve all seen corn bread (or in this case, corn muffins) before so I wouldn’t be showing you anything new. 😀

Easy Peasy Corn Bread


  • 1-1/4 cups flour
  • 1 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 beaten egg


  1. Preheat oven to 400°F, and grease an 8 or 9-inch pan, or muffin tin.
  2. Combine all dry ingredients in a medium sized bowl.
  3. Stir in milk, oil and egg, mixing just until the dry ingredients are moistened.
  4. Pour batter into pan or muffin tin and bake for 20-25 minutes, or until light golden brown and a wooden toothpick inserted into the center of the muffin comes out clean.
  5. Serve warm with homemade honey butter.

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