75 minutes
A deliciously moist and golden cornbread packed with fresh corn kernels, perfect as a side dish or a warm treat.
All Purpose Flour, sifted
cups
Yellow Cornmeal
cups
cups
teaspoons
tablespoons
Large Eggs, whisked
each
cups
tablespoons
Unsalted Butter, melted
cups
Corn Kernels
cups
1. Prep the Skillet
Preheat your oven to 350°F (175°C). Apply a light coating of oil to a 9-inch cast-iron skillet. Place the skillet in the oven to warm.
2. Mix Dry Ingredients
In a large mixing bowl, sift together flour, cornmeal, sugar, salt, and baking powder.
3. Combine Wet Ingredients
In a separate bowl, whisk the eggs, milk, and vegetable oil until well combined.
4. Combine and Bake
Pour the wet ingredients into the dry ingredients. Add the melted butter and corn kernels. Stir until just combined, being careful not to overmix.
5. Transfer to Skillet and Bake
Carefully remove the heated skillet from the oven. Transfer the batter into the skillet, smoothing the top. Gently tap the skillet on the countertop to eliminate any air bubbles and evenly distribute the batter. Bake in the preheated oven for approximately 1 hour or until the top is golden brown and a toothpick or knife inserted into the center comes out clean.
Add diced fresh jalapeños and shredded sharp cheddar cheese into the batter. This variant adds a spicy kick and a savory depth that pairs exceptionally well with chili or a hearty soup.
Mix in fresh or dried herbs such as rosemary, thyme, or sage. This herbaceous variant would be delightful alongside a roast or to add an aromatic component to the meal.
Introduce a sharp or tangy cheese to the batter. A good sharp cheddar, crumbled feta, or smoked gouda can add a new dimension of flavor. A 1/2 cup should suffice without overpowering the corn.
Incorporate cooked, crumbled bacon and chopped scallions into the batter for a smoky, oniony twist. This is perfect for a brunch spread or as a side to eggs.
Fold in freshly chopped herbs like rosemary, thyme, or basil for an aromatic twist. About 1 tablespoon of fresh herbs or 1 teaspoon of dried herbs should be plenty.
For the best texture, opt for stone-ground cornmeal. This type of cornmeal retains some of the hull and germ of the corn, which provides a more robust flavor and a pleasing bite. Avoid overly processed cornmeal which often results in a less flavorful bread.
Check the cornbread for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached. Avoid overbaking, which can dry out the cornbread.
When combining wet and dry ingredients, stir just until the mixture comes together. Overmixing can lead to a dense and chewy cornbread. A few lumps in the batter are perfectly fine.
For a crispy crust, preheat your cast iron skillet or baking dish in the oven as it preheats, and then add the melted butter to the hot pan before pouring in the batter. This will create a beautifully golden and crunchy exterior.
Use fresh corn kernels when in season for the sweetest flavor. If you're using frozen, make sure they're completely thawed and drained well to prevent adding excess moisture to the batter.
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