"The North thinks it know how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as Southern corn bread, and perhaps no bread in the world is quite as bad as the Northern imitation of it.” --Mark Twain

Cornbread has always been my favorite - I mean right from the time I got introduced to it 2 yrs ago. An American staple and a must in every thanksgiving dinner, Cornbread has been around for so long.Southern or Northern, I dunno, but in few cases, I had issues with the cornbread, when it was too eggy! Although I do use eggs for baking, I hate the taste of eggs and in baking it should be to the level that I really don't get either the smell or the taste of eggs. That being said, in many instances, the cornbread was a major disappointment to me (esp.) So instead of moping, I started making my own cornbread where I can control the ingredients to my liking and make it as healthy and wealthy as possible.

Out of many variations, this is one combo which I have come to like which I tried to mix and match from various recipes. Its neither too eggy nor it is too rich. Very yummy without lots of calories.

  • Cook time:
  • Prep time:
  • Yields: Makes one 9X5 inch bread
  • 1 1/4 cup Polenta (cornmeal)
  • 3/4 cup All Purpose flour
  • 1/4 cup caster sugar ( or plain)
  • 1 tsp salt
  • 1 egg
  • 2 tbsp butter
  • 3/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 cup milk
  • 1 cup fresh corn

Preheat Oven to 350F. Spray Baking Pan with PAM or little butter. Combine Cornmeal,flour,sugar,baking soda,Baking powder and salt.


Stir together milk,egg and butter until blended.


Now pour the wet ingredients into dry, add fresh corn and mix well


Pour into the baking pan and bake for 25-30min until the sides get brown and a skrewer comes out clean when inserted in the middle


Let it cool for 5 min and then cut into slices and enjoy. It is little crusty on the outside and moist inside.

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By Sowmya on Dec 26, 2009

is there a egg substitute for this bread ,if i want to avoid egg Thanks Sowmya

Sure Sowmya - just skip the egg and add 1/4 cup of milk additionally to substitute for the egg. Hope this helps --DK

By DK on Mar 5, 2009

Hi Eexcessive, thanks for letting me know. As I mentioned in the first para - it dint matter to me whether the bread was North or South - it was the eggy taste which I was tryign to avoid and this one helped. But it was good to know under which category this one fell under :)

By eexcessive on Mar 2, 2009

Regarding the initial Twain quote, vis-à-vis your recipe-This is northern cornbread. Sorry

By Divya Vikram on Oct 22, 2008

Bread looks lovely and crusty Dhiv..

By Lisa on Oct 21, 2008

Cornbread is one of my very favorites. I enjoy trying different variations. Your looks lovely.

By Priya on Oct 21, 2008

Delicious Corn bread..looks wonderful Dhivya..

By Madhu on Oct 20, 2008

Cooking at home has its own advantage, very nice recipe and beautiful colour on it DK.

By karuna on Oct 20, 2008

i tasted corn bread once at soup plantation, did not fancy it much. i guess i should come over to ure placce to try this one out!!!!! looks good.

By Uma on Oct 20, 2008

mmm. that looks so delicious Dhivya! Lovely recipe.

By sowmya on Oct 20, 2008

beautiful recipe..has come out really good..

By Shri on Oct 20, 2008

This is really so cool recipe.I am stiving hard to have a low calorie diet and am sure going to try this and have a delicious cake.Thanks for this!!