Cornbread has such a distinct taste and texture—that soft yet grainy mouthfeel coupled with the taste of corn and a slight hint of sweetness. It’s no wonder that it’s such a well-loved side dish. There are likely hundreds of families with their own time-honored cornbread recipes that they’ll swear is “the best cornbread recipe ever,” but hey, to each their own. Of course, I’m a fan of my own family’s Corny Cornbread recipe.
Unlike some of the most popular cornbread recipes out there, this one uses fresh corn kernels instead of just cornmeal. When you have your own home garden, you might as well make the most of it! The addition of fresh corn really adds extra depth, texture, and moisture to this cornbread—in the midst of all the fluffiness, you get little bites of tender and sweet corn kernels. The buttermilk used in this recipe also gives it a splash of extra flavor and fluffiness. If you don’t have any, a little white vinegar or lemon juice added to milk works as a substitute!
When this Corny Cornbread is baking in the oven, I guarantee you’ll start feeling impatient as the delightful smell of corn heaven permeates the air. They taste absolutely divine fresh out of the oven, especially when you melt an indulgent pat of butter over the top. If you have any left over (which I doubt), they’ll keep for around two to three days as long as you store them in an airtight container. This recipe makes nine large pieces, but you can easily scale up or down to your liking. Happy baking!Print
Made with fresh corn kernels, this Corny Cornbread is certifiably sweet, crumbly, and moist!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Yields 9 large pieces 1x
- Category: Bakery
- 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
- Pre-heat the oven to 425 degrees.
- Slice the kernels off the cooked corn. You’ll want 1/2 to 1 cup kernels for this recipe.
- Whisk together the dry ingredients.
- Whisk eggs and milks together in a medium-sized bowl.
- Add the wet ingredients to the dry, stirring just to combine. Fold in the corn kernels. Fold in the melted butter.
- Pour the mixture into a 9 x 9 baking pan or 12 muffin tins lined with papers.
- 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.
- 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.
- 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.
Corn is an all-American staple! If you want to grow your own corn at home, The Everything Corn Gardening Guide has everything you need to know about growing and enjoying this unique food in your home garden, including advice on planting, raising, harvesting, and preparing dish after delicious dish featuring your home-grown corn.
Have you tried this recipe? It’s so easy and classic; we bet it will become a staple in your house. Please tell us how it turned out for you in the comment section below.