Fresh Cornbread
A hearty, flavorful cornbread with fresh corn and pecans, perfect for family gatherings, barbecues, or casual dinners, offering a moist texture and a nutty sweetness.
Ingredients
Instructions
- Mix the dry ingredients: stoneground cornmeal, all-purpose flour, baking powder, salt, and baking soda.
- Put eggs, buttermilk, fresh corn kernels, and melted butter in a blender and puree until smooth.
- Stir the wet mixture into the dry ingredients until just combined, leaving the batter lumpy.
- Fold in the chopped pecans.
- Pour the batter into a well-buttered, hot baking dish or muffin tins.
- Bake at 425°F (220°C) for 20 to 30 minutes until golden brown and cooked through.
Tips & Substitutions
For a sweeter cornbread, consider adding a tablespoon of honey or sugar to the wet mixture. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar. Ensure that your baking dish is preheated to help the cornbread rise beautifully. For a spicier kick, add a pinch of cayenne pepper to the dry ingredients.
Serving Suggestions
This fresh cornbread is delightful served warm with butter or honey. It pairs beautifully with hearty stews or chili, making it a perfect side for a comforting meal. For a fun twist, serve it alongside Orange Dream Salad for a refreshing contrast. You can also crumble it over salads for added texture.
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, place the cornbread in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Cornbread contains roughly 412 calories, with 6g protein, 27g carbohydrates, and 32g fat. It is a good source of iron (12% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 1105mg per serving (48% 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 frozen corn instead of fresh corn kernels?
Yes, you can use frozen corn in this recipe. Just make sure to thaw and drain any excess moisture before adding it to the batter. Frozen corn will still provide a sweet flavor and great texture.
What can I substitute for pecans?
If you don't have pecans on hand, you can substitute them with walnuts or almonds for a different flavor. For a nut-free option, consider adding sunflower seeds or simply omitting them altogether.
How do I know when the cornbread is done baking?
The cornbread is done when it is golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary depending on your oven and the size of your baking dish.
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).