TasteToronto | Real Corn Cornbread

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Real Corn Cornbread

Easy

Real Corn Cornbread

Maddy Goldberg

Maddy Goldberg

Real Corn Cornbread

Method

Real Corn Cornbread 6 Steps

  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Remove kernels from cobs of corn, reserve cobs. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Sauté corn in the butter until bright yellow and cooked (about 10 minutes). Season with salt then set aside in the fridge to cool.

  • Step 3

    In a medium saucepan, add cobs of corn and milk. Bring to a boil then reduce to a simmer. Simmer for 5-10 minutes while corn kernels cook. Strain and set aside in the fridge. 

  • Step 4

    In a large bowl mix the flour, sugar, cornmeal, baking powder, salt and cooled corn kernels. Stir so that kernels are separated throughout the mixture.

  • Step 5

    In a separate bowl, mix 4 tablespoons of melted butter, strained corn milk, oil and eggs. Add into the dry mix and stir until combined. Transfer batter into one large 9x13 dish. 

  • Step 6

    For a hard crust: coat the dish in butter or oil and place batter directly in. For less crust: line the dish with parchment. Bake for 35-45 minutes or until golden at the edges. 

Tags:

Real Corn Cornbread

Toronto Recipes

Baking At Home

Easy

Real Corn Cornbread

Maddy Goldberg

Maddy Goldberg

Real Corn Cornbread

Yields:

Serves 8

Prep Time:

0 hours 20 mins

Cook Time:

0 hours 35 mins

0.0

Rate This Recipe

American

Appetizers & Snacks

Ingredients

Real Corn Cornbread

  • 2 cobs of corn

  • 1 1/3 cups all-purpose flour

  • 2/3 cup cornmeal

  • 1/2 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 5 tablespoons unsalted butter

  • 1 1/2 cups whole milk

  • 1/4 cup vegetable oil

  • 2 large eggs

Send list of ingredients to myself

Method

Real Corn Cornbread 6 Steps

  • Step 1

    Preheat oven to 350°F.

  • Step 2

    Remove kernels from cobs of corn, reserve cobs. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Sauté corn in the butter until bright yellow and cooked (about 10 minutes). Season with salt then set aside in the fridge to cool.

  • Step 3

    In a medium saucepan, add cobs of corn and milk. Bring to a boil then reduce to a simmer. Simmer for 5-10 minutes while corn kernels cook. Strain and set aside in the fridge. 

  • Step 4

    In a large bowl mix the flour, sugar, cornmeal, baking powder, salt and cooled corn kernels. Stir so that kernels are separated throughout the mixture.

  • Step 5

    In a separate bowl, mix 4 tablespoons of melted butter, strained corn milk, oil and eggs. Add into the dry mix and stir until combined. Transfer batter into one large 9x13 dish. 

  • Step 6

    For a hard crust: coat the dish in butter or oil and place batter directly in. For less crust: line the dish with parchment. Bake for 35-45 minutes or until golden at the edges. 

Tags:

Real Corn Cornbread

Toronto Recipes

Baking At Home