Corn-Kernel Cornbread
Sweet and savory cornbread with tender corn kernels, perfect as a comforting side for soups and chilis, offering a moist texture and rich corn flavor.
Ingredients
Instructions
- Combine the flour, cornmeal, baking powder, salt, and sugar in a bowl.
- In a separate bowl, beat the eggs, then mix in the milk, melted margarine, and cooked corn.
- Add the wet mixture to the dry ingredients, mixing well until combined.
- Pour the batter into a well-greased 9 x 9 x 2-inch pan.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or incorporating some honey. You can substitute half of the milk with buttermilk for added richness. If you want a spicier version, mix in some diced jalapeños or red pepper flakes. This recipe can also be adapted to make a savory version by adding cheese or herbs. Pair it with Broccoli-Corn Chowder for a delightful meal.
Serving Suggestions
Serve this cornbread warm with butter for a classic touch or drizzle with honey for sweetness. It pairs wonderfully with chili or soups, making it a great addition to a cozy dinner. You can also enjoy it alongside salads or as a base for a savory breakfast dish, perhaps topped with eggs from the Appetizer Artichoke Frittata.
Storage & Reheating
Store any 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, slice the cornbread and warm it in the oven at 350°F (175°C) for about 10 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Corn-Kernel Cornbread contains roughly 344 calories, with 4g protein, 42g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (78% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1185mg per serving (52% 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 use fresh corn instead of cooked corn?
Yes, you can use fresh corn, but it should be cooked first to soften it and enhance its sweetness. Simply steam or boil the corn kernels briefly before adding them to the batter to achieve the best texture and flavor.
How do I know when the cornbread is done baking?
The cornbread is done when it turns golden brown and a toothpick inserted into the center comes out clean. Baking times may vary slightly based on your oven, so keep an eye on it starting around 25 minutes.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also gluten-free, and you'll have a delicious gluten-free cornbread that everyone can enjoy.
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).