Corn Filled Corn Bread
A moist, sweet cornbread filled with fresh corn, perfect as a comforting side or snack. Its buttery, corn-forward flavor pairs well with hearty dishes.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Melt the butter and let it cool slightly.
- In a mixing bowl, combine the melted butter, frozen corn, sugar, self-rising cornmeal, egg, flour, and milk.
- Mix until well blended.
- Pour the batter into a well-oiled iron skillet or muffin tin.
- Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a sweeter version, consider adding a bit more sugar or even some honey. You can substitute the frozen corn with fresh corn if it's in season, which will enhance the flavor. If you're looking for a gluten-free option, use a gluten-free flour blend instead of regular flour. Make sure to blend the ingredients just until mixed to keep the cornbread light and fluffy.
Serving Suggestions
This cornbread is delicious on its own but pairs beautifully with a side of chili or your favorite soup. For a delightful brunch, serve it alongside a fresh Mandarin Orange And Pineapple Salad. You can also warm it slightly and spread with butter or honey for added richness. It makes a great addition to holiday meals too!
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, place slices in a toaster or microwave for a few seconds until warm. You can also reheat in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Filled Corn Bread contains roughly 440 calories, with 6g protein, 94g carbohydrates, and 5g fat. It is an excellent source of vitamin A (50% of the Daily Value), vitamin C (42% of the Daily Value), and iron (27% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 689mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours before baking. Just allow it to come to room temperature before pouring it into the skillet or muffin tin for even cooking.
What can I use as a substitute for self-rising cornmeal?
If you don't have self-rising cornmeal, you can create your own by combining 2 cups of regular cornmeal with 1 tablespoon of baking powder and 1/2 teaspoon of salt. This will give you the same leavening effect needed for a light, fluffy cornbread.
Can I add other ingredients to this cornbread?
Absolutely! You can mix in diced jalapeños for a spicy kick, or add shredded cheese for a cheesy cornbread. Herbs like chives or parsley can also enhance the flavor. Just be mindful not to add too many wet ingredients to maintain the right texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).