Kernel Corn Bread
Kernel Corn Bread is a moist, flavorful bread with sweet corn kernels and a tender crumb, perfect for family dinners or outdoor barbecues.
Ingredients
Instructions
- Combine corn meal, baking powder, sugar, flour, and salt in a mixing bowl.
- In a separate bowl, beat eggs and then mix in milk, corn kernels, and melted butter.
- Add the wet mixture to the dry ingredients and stir until well combined.
- Pour the batter into a buttered casserole dish.
- Bake at 375°F (190°C) for about 40 minutes until golden and cooked through.
- Serve hot.
Tips & Substitutions
For a sweeter cornbread, consider adding an extra tablespoon of sugar or a splash of honey. If fresh corn isn't available, you can substitute with frozen corn kernels. To enhance flavor, try incorporating jalapeños or cheese into the batter. Ensure your baking powder is fresh for optimal rise, which is crucial for a light texture. This recipe is versatile and can be adapted into a savory dish like Cereal-Raisin Treats by adding herbs.
Serving Suggestions
Serve this Kernel Corn Bread warm as a delightful side to chili, soups, or barbecued meats. It pairs beautifully with Grandma'S Pineapple Noodle Pudding for a comforting meal. Consider adding a dollop of honey butter on top for extra richness, or serve it alongside a fresh salad for a balanced meal. For a twist, enjoy it with a savory spread like Rebo'S Artichoke Dip.
Storage & Reheating
Once cooled, 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 slices in a toaster oven or microwave, covering with a damp paper towel to maintain moisture, and heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Kernel Corn Bread contains roughly 142 calories, with 3g protein, 20g carbohydrates, and 6g fat. It is a good source of calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 1120mg per serving (49% 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 whole wheat flour instead of enriched flour?
Yes, you can substitute whole wheat flour for enriched flour; however, it may result in a denser texture. To maintain lightness, consider mixing half whole wheat and half all-purpose flour. This adjustment will enhance the nutritional value while keeping the cornbread enjoyable.
How can I make this recipe gluten-free?
To make this Kernel Corn Bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure your baking powder is gluten-free. The recipe should yield similar results, but you may need to adjust the baking time slightly depending on the flour blend used.
Can I add other ingredients like cheese or herbs?
Absolutely! You can enhance the flavor of your cornbread by adding shredded cheese, such as cheddar or feta, or fresh herbs like chives or cilantro. Just fold these ingredients into the batter before baking. This flexibility allows you to create a unique dish tailored to your taste preferences.
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).