Corn Bread

Corn Bread

May be used for muffins, sticks or corn bread.  Use a square, 8”/20 cm baking pan or makes about 15 5 cm muffins.

Preheat oven to 215° C (450° F.) Grease the pan with butter, oil or bacon drippings.  Place the pan in the oven when you turn it on.

Sift together:

150 g./ 1 cup


White flour

2 Tl./ tsp.


Double-acting baking powder

1 tbsp.



1 tsp.




150g./ 1 cup

Maisgrieß, grob

Corn meal

  1. Beat in a separate bowl:

1 egg

  1. Beat into it:

2 – 3 El./tbsp.

Melted butter, drippings or light oil

225  ml/ 1cup

Milk (batter should be loose, add more if needed.)

  1. Pour the liquid into the dry ingredients.  Combine with a few strokes.  
  2. Place the batter in the hot pan.  Bake for about 25-30 minutes or until a straw stuck in the middle comes out dry.

Note: The authors say you can alter the proportions of wheat flour and corn meal, as long as the total amount remains the same.  

(Based on the recipe given in The Joy of Cooking)

Copyright © 2001-2012 by The Still Waters Group

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