"Fresh Corn" Cornbread
A moist, sweet cornbread featuring fresh grated corn, perfect as a side dish or snack, ideal for summer meals or family gatherings.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a mixing bowl, combine grated corn, flour, baking powder, salt, and sugar.
- Add non-dairy creamer and egg to the dry ingredients and mix until well combined.
- Pour the batter into a greased baking dish.
- Bake for 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or mixing in some cornmeal for added texture. If you don't have non-dairy creamer, you can substitute with almond milk or coconut milk. Ensure the grated corn is fresh for optimal flavor; frozen corn can be used in a pinch, but it should be thawed and drained well before mixing.
Serving Suggestions
This cornbread pairs beautifully with a hearty bean chili or a fresh garden salad for a complete meal. Consider serving it alongside roasted vegetables or a classic Southern dish like collard greens. It also makes a great base for a savory breakfast, topped with avocado or a dollop of your favorite spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave for 30-60 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of "Fresh Corn" Cornbread contains roughly 239 calories, with 6g protein, 73g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (171% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2267mg per serving (99% 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 vegan?
Yes, you can easily make this cornbread vegan by substituting the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce. Ensure that your non-dairy creamer is free from animal products for a fully vegan recipe.
What type of flour should I use?
All-purpose flour is ideal for this recipe, but you can also experiment with whole wheat flour for a nuttier flavor. If you're looking for gluten-free options, a gluten-free all-purpose blend can work as well, but keep an eye on the texture, as it may vary.
Can I add ingredients like cheese or jalapeños?
Absolutely! Adding shredded cheese will give your cornbread a delicious savory twist, while jalapeños can add a spicy kick. Just be mindful of the additional moisture these ingredients might introduce, and adjust your baking time accordingly.
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).