Roasting Ear Corn Bread
Enjoy a rustic, flavorful cornbread featuring fresh roasted corn, with a crispy crust and tender crumb, perfect for hearty meals or casual gatherings.
Ingredients
Instructions
- Husk and silk the ears of corn.
- Cut the corn from the cob using a sharp knife, removing only the top quarter of kernels.
- Scrape out the remaining juice and pulp from the cob downward only.
- Sift together the cornmeal, soda, salt, and sugar.
- Add this mixture to the grated fresh corn; add buttermilk only as needed and stir lightly.
- Add the well-beaten egg and lemon juice; stir well.
- Add the melted shortening and stir until smooth.
- Turn the batter into a preheated, greased heavy 10-inch skillet or molds.
- Bake immediately in a hot oven at 450°F for 25 to 30 minutes until crusty and brown.
- Serve hot with butter.
Tips & Substitutions
For optimal flavor, use fresh corn when in season, as it adds sweetness and moisture. You can substitute the buttermilk with regular milk mixed with a teaspoon of vinegar or lemon juice for acidity. If you prefer a sweeter bread, increase the sugar to 3 tablespoons. Adjust the baking time based on your oven's performance; check for doneness by inserting a toothpick.
Serving Suggestions
This cornbread pairs beautifully with butter and honey for a sweet treat. For a savory contrast, serve with chili or soups. You can also enjoy it alongside grilled meats or as a side for Mini Cherry Cheese Cakes for dessert. A fresh salad complements the meal, adding a refreshing touch.
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 slices in a toaster oven or microwave for a few seconds until warm. Pairing it with butter enhances the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Roasting Ear Corn Bread contains roughly 628 calories, with 10g protein, 73g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (174% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1300mg per serving (57% 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?
Yes, frozen corn can be used if fresh corn is unavailable. Thaw the corn and drain any excess moisture before adding it to the batter. This will help maintain the desired texture and prevent the bread from becoming too soggy.
What can I use instead of melted shortening?
You can substitute melted shortening with an equal amount of unsalted butter or vegetable oil. Each will provide a slightly different flavor and texture, with butter adding richness and oil creating a lighter crumb.
How can I make this recipe gluten-free?
To make this cornbread gluten-free, ensure that the cornmeal is certified gluten-free. You can also replace the baking soda with a gluten-free baking powder. This will allow for a similar rise and texture without compromising the flavor.
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).