Cornbread muffins Cornbread muffins Israeli Kitchen Cornbread is the perfect addition to almost any meal. (Photo: Rob Hainer/Shutterstock)


This simple recipe can be turned into muffins or loaves.

  • Yield: Serves 4 generously
  • Level: Easy
  • Prep time: 5 minutes
  • Cook time: 35 minutes

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.


  • 1 1/4 cup white flour
  • 3/4 cup corn meal
  • 4 tablespoons sugar
  • 3 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted butter. You can substitute oil or margarine, but it will never be as good.


Freshly baked cornbread cut into squares.Freshly baked cornbread cut into squares. (Photo: Marie C Fields/Shutterstock)

Preheat the oven to 375° F (190° C).

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

Sift the dry ingredients into the larger bowl.

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

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

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

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

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

Related Topics: Baking, Breakfast, Vegetarian

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen