Whole Kernel Corn Bread
A moist, flavorful corn bread with a hint of spice, perfect for family dinners or gatherings, featuring whole kernel corn and a tender crumb.
Ingredients
Instructions
- Coat a 9-inch cast-iron skillet with 1/2 teaspoon vegetable oil.
- Place the skillet in a 425°F oven and heat for 10 minutes.
- Combine the remaining 3 tablespoons of vegetable oil, all-purpose flour, fresh or frozen corn, yellow cornmeal, whole wheat flour, sugar, baking powder, salt, and ground red pepper in a bowl, stirring well.
- Pour the batter into the preheated skillet.
- Bake at 425°F for 25 minutes, or until a wooden pick inserted in the center comes out clean.
- Remove from oven and let cool slightly before cutting into wedges.
Tips & Substitutions
For a more flavorful cornbread, consider adding ingredients like shredded cheese or chopped jalapeños. If you don't have whole wheat flour, you can substitute it with more all-purpose flour. Ensure your skillet is well-heated to get a nice crust. For a sweeter option, try incorporating honey instead of sugar. Pair with the Healthy Oatmeal Cookies for a delightful dessert.
Serving Suggestions
This corn bread is perfect as a side dish for chili or soup, adding a delightful texture and sweetness. Serve it warm with a pat of butter or drizzle of honey for an extra treat. It also pairs beautifully with the 24 Hour Ambrosia Salad for a complete meal. Consider serving alongside grilled meats or roasted vegetables for a hearty dinner.
Storage & Reheating
Store any leftover corn bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. To reheat, wrap the pieces in foil and warm them in a preheated oven at 350°F for about 10-15 minutes, or microwave them for 20-30 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Kernel Corn Bread contains roughly 134 calories, with 3g protein, 27g carbohydrates, and 2g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 767mg per serving (33% 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 canned corn instead of fresh or frozen?
Yes, you can use canned corn in this recipe. Just make sure to drain it well before adding it to the batter to prevent excess moisture. Canned corn will provide a similar flavor and texture, making it a convenient substitute.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, you can add a bit more milk or melted butter to the batter before baking. Additionally, ensure you are not overbaking it, as this can lead to dryness. Keeping an eye on the baking time is crucial for a moist result.
Can I make this recipe gluten-free?
Yes, you can make this corn bread gluten-free by substituting the all-purpose and whole wheat flours with a gluten-free flour blend. Make sure to check that your baking powder is also gluten-free to ensure the entire recipe remains safe for those with gluten sensitivities.
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).