75 minutes
A sweet and savory cornbread packed with fresh corn kernels, perfect for any meal.
All Purpose Flour, sifted
cups
Yellow Cornmeal
cups
cups
teaspoons
tablespoons
each
cups
tablespoons
Butter, melted
tablespoons
Corn Kernels
cups
1. Prepare the Oven and Skillet
Begin by preheating your oven to 375°F (190°C). Lightly oil a 9-inch cast-iron skillet and place it in the oven to heat while you prepare the batter.
2. Mix Dry Ingredients
In a large bowl, sift together the all-purpose flour, yellow cornmeal, white sugar, salt, and baking powder.
3. Combine Wet Ingredients
In a separate bowl, whisk together the eggs, whole milk, and vegetable oil.
4. Mix Wet and Dry Ingredients
Gently combine the wet and dry ingredients with a few light stirs, then fold in the melted butter and corn kernels without overmixing.
5. Bake the Cornbread
Carefully remove the hot skillet from the oven and pour the batter in. Bake for about 1 hour, or until a toothpick comes out clean.
Choose a high-quality, stone-ground cornmeal, preferably medium or coarse grind, for a more rustic texture and enhanced corn flavor.
Preheat your skillet or baking dish in the oven before adding the batter to help create a crispy crust.
Substitute milk with buttermilk to create a tender crumb and add tanginess, enhancing the overall flavor.
Consider browning butter instead of melting it directly for a nutty, complex flavor profile that can elevate the cornbread.
Bake until a toothpick comes out clean but check early to prevent over-baking and dryness.
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