The Kids' Corn Bread Recipe

Name: The Kids' Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup unbleached all-purpose flour; 2/3 cup yellow cornmeal, preferably stone-ground; 1 tablespoon toasted wheat germ; 1 tablespoon baking powder; 1 teaspoon salt; 1 large egg; 1 cup cultured buttermilk; 3 tablespoons unsalted butter, melted; 2 tablespoons honey; 3 tablespoons orange marmalade

Servings: persons

1
Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan).
2
Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish.
3
Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl.
4
Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade.
5
Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix.
6
Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean.
7
The top should feel firm to the touch.
8
Let stand for 30 minutes in the pan before cutting into thick wedges

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup unbleached all-purpose flour, 2/3 cup yellow cornmeal, preferably stone-ground, 1 tablespoon toasted wheat germ, 1 tablespoon baking powder, and more.

Yes, The Kids' Corn Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

The Kids' Corn Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions