Fluffy quick-bread with cornmeal and wheat germ


6-8 servings


3/4 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
3/4 cup cornmeal
2/3 cup wheat germ
2 eggs, beaten
1 1/8 cups milk
1/4 cup oil


1. In mixing bowl, combine dry ingredients.

2. In small bowl, mix eggs, milk, and oil. Add to dry mixture and stir just until moistened.

3. Pour batter into a greased 8" or 9" baking pan. Bake at 425 degrees for 30 minutes. (Top should be well-browned.)

4. Serve hot with butter, honey, or syrup on top.

Homemade cornbread
Preparation Time: 

15 minutes

Cooking Time: 

30 minutes

Tammy's Review: 

I like to serve this quick cornbread with soups or Mexican dishes. It's so tasty fresh! When it's cold, it does get dry and crumbly, so I re-warm and top with honey. This is the cornbread recipe my mom always made when I was growing up, and I have always loved eating it for breakfast! :) My rating: 10/10


Cornbread is a real hit or miss food. There is a fine balance you have to reach in regards to flavor and texture. A great tasting cornbread can be quickly forgotten if it is too dry and crumbly, and vice versa. Happily this recipe reaches a nice a wonderful balance between taste and conistency. The cornbread is soft and moist when served warm (either fresh or reheated in foil) and has a wonderfully meaty texture that I really enjoy.

This recipe is easy to make--you can even store the dry ingredients in zipper bags for future use. It also is a flexible dish, working well as a side dish for soups and chilis, a breakfast item, or even as a snack. My preferred method of consumption is with a small amount of butter and hot honey drizzled over top. The only downside to this recipe is that you don't want to let it sit around and get dried out.


This has a good texture as far as baking powder breads with cornmeal go.

Not only is this great fresh as a side dish to soup, but it makes me a tasty bedtime snack later!


We really liked this cornbread with lots of butter and honey. I am originally from the south and it's not what I'm use to. I made navy beans also and expected to have beans and cornbread, but I did not like it that way. My husband loved it and came home the next day asking for some as a snack.


My Dad loves cornbread, so I'm always trying different cornbread recipes. I threw this one together today after church, to go with a spicy chicken tomato soup I made, and it turned out great! We all really enjoyed it :) The flavor was really nice, as well as the texture. I also enjoyed the crunchy-ness of the browned top.


I've tried many different corn bread recipes, but I still like this one the best! It tastes great, not too sweet but not bitter, either. It's soft, moist (when fresh), and holds together about the best of any corn bread recipes I've tried (unless they're mostly flour and very little corn).


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