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Fresh Corn Cornbread

Cornbread with Fresh Corn
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
You no longer have to wait to go out to eat in order to get cornbread with fresh corn in it. Try this easy-to-make recipe with the next batch of sweet corn you pick up from the market.

  • 1 cup all-purpose flour, sifted
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • ½ tsp salt
  • 2 eggs, beaten
  • 1 cup half and half
  • ¼ cup melted butter
  • ½ cup sugar (optional if you prefer unsweetened cornbread)
  • 1 cup sweet corn, cut off the cob
  1. Preheat oven to 400 degrees. Thoroughly grease a baking dish (we recommend a 9" round pan).
  2. Sift together the flour, cornmeal, baking powder, and salt.
  3. Combine the half and half, eggs, butter and sugar.
  4. Add the liquid ingredients to the dry ones and mix just until the flour is moistened - no more than 10-15 seconds. Fold in the corn, but don't over mix the batter or your cornbread will be too tough.
  5. Pour the batter into your prepared pan and bake the cornbread immediately.
  6. Bake until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the pan (approx. 25-30 minutes).