Corn Muffin bread is something I threw together because I wanted a comfort-food breakfast but didn’t have much in the house beyond the pantry basics.
Cornmeal is a good source of fiber, B vitamins, and minerals like phosphorus and selenium.
Sure, it isn’t a superfood like oatmeal or shredded wheat, but it’s hard to beat warm cornbread as a comfort food on a cold morning.
It takes 5 minutes (okay, maybe 10) to throw together, 30 minutes to bake while you sip your coffee, and 5 minutes to cool off a bit.
Plus, it’s delicious and leftovers make great snacks!
Try our easy berry muffins for another homemade breakfast.
Corn Muffin Bread
Quick and easy for a fresh-baked breakfast!
Servings: 6
Calories: 193kcal
Equipment
- parchment paper
Ingredients
- 1 c. Bisquick
- ⅓ c. corn meal
- ⅓ c. sugar
- 2 tsp. baking powder
- 1 egg, large
- ½ c. milk or milk substitute
- 1 tbsp. vegetable oil, any type
- non-stick spray oil
Instructions
- Spray oil on sides and bottom of a 9×9 baking pan. For extra easy clean up, cut a piece of parchment paper to fit the bottom of the pan, too.
- Preheat oven to 400 degrees F.
- Mix together in a large bowl, Bisquick, cornmeal, sugar, and baking powder.
- In a smaller bowl, mix egg, milk, and oil.
- Add wet ingredients to dry ingredients and mix just enough to blend and get out any lumps.
- Pour batter into baking pan.
- Bake at 400 degrees F for 30 minutes. Let cool 5 minutes. Serve warm, with or without butter.
