Sep 162008


My favorite quick bread is old-fashioned American cornbread. If you have all your equipment and ingredients assembled, it takes about 3 minutes to mix everything up and pop your pans into the oven. I made a double batch of cornbread this afternoon. One batch I baked as muffins to freeze, and the other I served as a round loaf to guests in the evening.

Good Old Cornbread


1/1/4 cups white flour

3/4 cup corn meal

4 Tblsp. sugar

3 tsp. baking powder (Israelis can just empty out a little package of baking powder into the bowl)

3/4 tsp. salt

1 egg

1 cup milk

2 Tblsp. melted butter. You can use oil or marg, but it will never be as good.


Preheat the oven to 375 F – 190 C.

Have ready a medium-sized bowl and a small bowl.

1. Sift the dry ingredients into the larger bowl.

2. In the smaller bowl, beat the egg. Add the milk and melted butter and mix well.

3. Add the liquid mixture to the dry ingredients, mixing well again.

4. Spread the batter in a butter 9-inch pie dish; or line your pan with baking paper.

5. Bake for 30-35 minutes or until it is a golden brown all over.

If you chose to bake muffins out of this batter, 15-20 minutes of baking will be enough.

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  6 Responses to “Cornbread Recipe”

  1. oooh. yum. I oughtta make that.
    I’ve been making beer bread lately, but corn bread is more of a breakfast thing – substitutes well for pancakes if you eat it warm with butter and maple syrup.

  2. and one warning on zaatar.
    always take a good look at it. I’ve found “friends” in zaatar many times.

  3. TriLcat, hi,

    Beer bread – sounds good!

    And your warning about insects is even more timely in the current heat wave. I’ve found them in paprika and other spices as well. Best is to buy spices in small quantities, often, and as fresh as you can get them.


  4. I have been looking all over israel for cornmeal and had given up. Where did you find it…I just found cornflour?

  5. Leah,

    Look for “kemach tiras.” It’s commonly available in supermarkets, makolets, the shuk. Some brands identify it as “polenta flour.”

  6. This is such a super recipe! Not only does the pictures look yummy, but this really is easy and quick to prepare. What I like most is that it doesn’t get too much butter, so even my dad who has to watch his cholesterol can enjoy it!

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