Buttery Cornbread with Corn Kernels

Cornbread with Corn
Buttery Buttermilk Cornbread with Corn. Photo: Diana Rattray
  • 33 mins
  • Prep: 10 mins,
  • Cook: 23 mins
  • Yield: 8 Servings
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This is a delicious, buttery cornbread made with the addition of corn kernels.  If you like a sweeter cornbread, add 1/4 cup of sugar to the batter.

This is an excellent choice for any meal, and especially appropriate for a New Year's Day dinner. The corn in the bread is said to symbolize gold nuggets in the "gold" cornbread.

This cornbread is the perfect bread for a meal of beans or peas, or bake it to serve with chili or greens.

What You'll Need

  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar, optional 
  • 1 1/2 teaspoons baking powder
  • 1 scant teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup canned or cooked frozen corn kernels, drained
  • 1 1/2 cups buttermilk, well shaken
  • 1 large egg
  • 6 tablespoons melted butter, divided

How to Make It

  1. Heat the oven to 400° F. Place a cast iron skillet in the oven to heat for 10 minutes.
  2. In a large bowl, combine the cornmeal, flour, sugar, if using, baking powder, salt, and soda. Whisk to blend ingredients thoroughly. Stir in the corn kernels.
  3. In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.
  4. Carefully take the hot skillet out of the oven and set it on a rack. Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan slightly to cover the bottom with the butter.
  1. Combine the dry ingredients with the buttermilk mixture until blended.
  2. Pour the batter into the pan and return the pan to the oven.
  3. Bake for 23 to 26 minutes, until golden brown and crusty along the sides.

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