Made with fresh corn kernels, this Corny Cornbread is certifiably sweet, crumbly, and moist!
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
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.
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.
