Corn Bread

Fondation OLO | Recette | Pain de maïs
the illustrated version
of this recipe

A delicious Corn Bread, a little salty, a little sweet. It can replace white bread with a main course, soup or coleslaw.


  • Servings: 8 (16 squares, 2 per person)
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Cost per serving: 35¢
  • Storage: 3 days in the fridge. The bread is tastiest when served immediately.
  • Kitchen tools: Measuring cups and spoons, 2 large bowls, 8-inch square baking dish, parchment paper (or oil), fork, spatula
  • Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.


  • 250 ml (1 cup) all-purpose flour
  • 250 ml (1 cup) quick cooking polenta
  • 60 ml (¼ cup) sugar
  • 15 ml (1 tbsp) baking powder
  • 5 ml (1 tsp) salt
  • 1 ml (¼ tsp) pepper
  • 250 ml (1 cup) milk
  • 2 eggs
  • 125 ml (½ cup) melted butter or non-hydrogenated margarine


1. Place oven rack in the middle position and preheat the oven to 225oC (425oF). Oil an 8-inch square baking dish or line with parchment paper.

2. In a large bowl, combine the flour, polenta, sugar, baking powder, salt and pepper.

3. In another bowl, add the milk, egg and melted butter or margarine, and mix with a fork.

4. Add the milk mixture to the flour mixture, stirring gently with a spatula until the batter has a smooth and even texture.

5. Pour the batter into the baking dish.

6. Bake for about 20 minutes, or until a toothpick inserted in the centre of the bread comes out clean.

Nutritional balance

This recipe provides foods from the following food groups:

  • Grain products

One serving of this side dish is a tasty way to add a portion of grain products to your menu.