Corn Bread Squares

Last week, I was given some chill and corn bread. I took to eating it in bed in my pajamas, which I never do. Now, this is becoming more of my new normal.

Of course there is a simple easy to find recipe on the back of a Jiffy box should I want to make cornbread. If I had the appropriate Jiffy box. But, I don’t since the supermarket shelves are practically empty, and I can’t make myself go to the market to confirm that there may have been a restocking of said appropriate Jiffy box with recipe. I remembered today that I have a perfectly good corn bread recipe (with rosemary) available in one of my shelved cook books; although, I am pretty sure I could find the Jiffy box version with a web search. I don’t search though. I like hard copy recipes whenever possible. It’s nice to hold and use an actual book. A small break from staring at the screen is nice. I may need blue glasses soon. Anyway, aren’t many more of us are dusting off our Kitchen Aid Stand Mixers and finding that ZEN from baking since quarantine? I thought you would appreciate this post. I would. I have hard time saying no to warm corn bread slathered in butter with a few drizzles of honey. It is one of my most favorite things. Rosemary a bonus. Skillet optional. The presentation alone though. My skillet, a mini skillet. Have two. The skillet? It’s a Southern thing.

Stay cozy. Stay safe. Eat well.

Corn Bread Squares

Yeilds: 20 2-inch squares


1 cup yellow cornmeal

1 cup all-purpose flour

3 to 4 tablespoons sugar

1 tablespoon chopped fresh rosemary or died, crumbled

1 teaspoon salt

2 large eggs

1 cup low-fat sour cream

1/4 cup low-fat milk

2 tablespoons melted margarine or butter (I prefer butter, salted)


Preheat oven to 425 degrees F. Oil an 8-inch square baking pan with non-stick cooking spray and set aside. Stir dry ingredients together in a large bowl. Beat eggs in separate bowl and add remaining ingredients. Make well in center of dry ingredients and our egg mixture into well. Stir with large spoon just until dry ingredients are moistened (batter will be lumpy). Pour into prepared pan and bake 20 to 25 minutes, or until top is golden and toothpick comes out clean. Cool on wire rack for about 10 minutes. Cut into 2-inch squares and serve warm.

Until Next Time…

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*all photos by me