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Corny Cornbread

This cornbread is as corny as Kansas in August due to the addition of fresh corn kernels. They add texture, sweetness, and a little extra moisture to this classic recipe. Your kitchen will smell like corn heaven when you bake this cornbread, and you’ll want to enjoy it warm with a dab of butter. It tastes even better the next day—if there’s any leftover!

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Cornbread muffins

Corny Cornbread

This cornbread is as corny as Kansas in August due to the addition of fresh corn kernels. They add texture, sweetness, and a little extra moisture to this classic recipe. Your kitchen will smell like corn heaven when you bake this cornbread, and you’ll want to enjoy it warm with a dab of butter. It tastes even better the next day—if there’s any leftover!

  • Author: Norann Oleson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Yields 9 large pieces 1x
  • Category: Bakery

Ingredients

Scale
  • 2 ears of corn, shucked, cleaned, and boiled or grilled
  • 1 1/4 cups stone ground cornmeal
  • 3/4 cup all-purpose flour
  • 2 to 4 teaspoons sugar, to taste
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 2/3 cup buttermilk*
  • 2 to 3 tablespoons melted butter

Instructions

  1. Pre-heat the oven to 425 degrees.
  2. Slice the kernels off the cooked corn. You’ll want 1/2 to 1 cup kernels for this recipe.
  3. Whisk together the dry ingredients.
  4. Whisk eggs and milks together in a medium-sized bowl.
  5. Add the wet ingredients to the dry, stirring just to combine. Fold in the corn kernels. Fold in the melted butter.
  6. Pour the mixture into a 9 x 9 baking pan or 12 muffin tins lined with papers.
  7. Place in the middle rack of the oven and bake for 20 to 25 minutes if using a pan, 10 to 12 minutes for muffins, or until a toothpick stuck in the center comes out clean. Don’t overbake.
  8. Remove and let cool at least 10 minutes before eating. Cornbread will keep 2 to 3 days if kept tightly covered in an airtight container.

Notes

  • If you don’t have buttermilk, put 1 tablespoon white vinegar or lemon juice in a measuring cup and add milk to the 2/3 cup mark. Stir and let sit for 5 minutes and you’ll have a buttermilk substitute.

Have you tried this recipe? It’s so easy, classic, and we bet it will become a staple in your house—please tell us how it turned out for you in the comment section below.

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