Classic corn bread

I’ve been busy cooking at home every day during the COVID-19 pandemic. I try to keep it fun for my family by creating numerous dishes. This week we had a hankering for barbecue. I had some ribs in my freezer, which I was saving to grill, though I decided to cook them indoors.

A BBQ isn’t complete without side dishes. I gathered some ideas with my son. He thought cornbread, potato salad, baked beans would be good. I used Martha White Yellow Cornbread & Muffin Mix for this recipe.


  • 1 1/2 cup yellow corn meal enriched plain
  • 1 cup all purpose flour
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 1 cup heavy cream
  • 1/4 cup canola oil
  • 1/2 cup sugar


Heat oven to 450 degree. Spray 8 to 9 inch square baking pan with nonstick spray.

Line the pan with parchment paper. Cut the paper to fit.

Stir corn meal, flour, baking powder and salt in medium bowl until blended.

In a different bowl, whisk in eggs, sugar, oil and milk.

Add the cornmeal mixture and mix until smooth. The batter should appear creamy and able to be poured. If too thick, add 1 additional tbs of cream.

Pour mixture to parchment lined pan. Bake for 20 to 25 minutes or until golden brown.

serves 8-10

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram.

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