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corn muffin bread squares with nelting butter on top
Print Recipe

Corn Muffin Bread

Quick and easy for a fresh-baked breakfast!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breads and Baked Goods
Cuisine: International
Keyword: corn muffin bread, quick bread
Servings: 6
Calories: 193kcal
Author: A. JoAnn

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 9x9 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.