Cornbread With Corn

Crispy edges, a tender, moist interior, and a heavenly aroma make this classic comfort food. The extra deliciousness of whole corn kernels only makes it better. And it's close to effortless.

Course Side Dish

Cuisine American, Southern

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 249kcal

Author Imma

Ingredients

1 cup all-purpose flour
1¼ cup white cornmeal or yellow cornmeal
1½ teaspoons baking powder
3-4 tablespoons sugar (optional)
1 teaspoon salt
1 cup buttermilk
2 eggs lightly beaten
⅓ cup unsalted butter, melted
2 tablespoons bacon drippings for greasing pan (or replace with butter)
1 15-ounce can corn, drained (or 1½ cups corn kernels)
Melted butter (to brush the top of the cornbread after it comes out of the oven)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
In a medium bowl, whisk the flour, cornmeal, baking powder, sugar, and salt.
Make a well, then add the buttermilk, lightly beaten eggs, and melted butter. Whisk until well combined.
Heat up a cast iron skillet (if you use a 9- or 10-inch baking pan, skip this step) with about two tablespoons of butter or bacon fat until hot, remove from the heat, and carefully pour in the batter.
Sprinkle some corn kernels on top (optional). The cast iron skillet gives it a crispy bottom and side crust.
Bake for 20-25 minutes or until golden brown and a skewer inserted in the center comes out clean.

Notes

Adjust the sweetness: Cornbread recipes have varying degrees of sweetness. If you prefer sweeter cornbread, increase the sugar, but be careful not to overdo it overpower the corn flavor.
As usual, fresh is best. Make sure your cornmeal hasn't expired for a better experience.
Allow the cornbread to cool before serving to set and prevent it from crumbling.
Add an extra egg yolk for a moister batter.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition