Fresh Corn Cornbread Recipes

CORN-KERNEL CORNBREAD

Steps:

• Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
• Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

FRESH CORN CORNBREAD

Steps:

• Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons oil. Place skillet in oven until very hot, about 8 minutes.
• In the container of a blender, place ½ cup corn kernels; process until smooth. Set aside.
• In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in ½ cup corn kernels. Make a well in center of cornmeal mixture; add buttermilk, eggs, blended corn, and remaining 2 tablespoons oil, stirring just until moistened. Carefully spoon batter into hot oil. Sprinkle with remaining ½ cup corn kernels.
• Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 10 minutes. Serve warm with butter.

MOIST & SWEET CORNBREAD

Steps:

• Preheat the oven to 350 degrees, mist a 9x13-inch pan with nonstick spray, and line with parchment. (If making skillet cornbread, place about 1 1/2 tablespoons of butter in the pan and allow it to preheat in the oven.)
• In a large bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together.
• Whisk the melted butter, milk, oil, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until combined.
• Transfer the batter to the prepared pan, and bake for 35 to 45 minutes, or until fluffy and slightly golden around the edges (a toothpick inserted into the thickest part of the cornbread should come out clean or with a few moist crumbs).
• Cool for about 20 minutes, then cut into slices and serve.

SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

MOIST SWEET CORNBREAD

Steps:

• Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
• In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
• Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
• Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
• Remove from oven, serve warm with butter or honey or simply plain. It's amazing!

FRESH CORNBREAD SALAD

Steps:

• Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble., In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375F.
• In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
• Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
• Serve warm with softened butter and a drizzle of honey.

THE BEST MOIST SWEET CORNBREAD

Steps:

• Set oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Butter an 8 x 8-inch square baking dish.
• In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.
• In another bowl whisk together half and half cream or milk, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.
• Mix in canned corn niblets.
• Transfer to baking dish.
• Bake for 35 minutes or until the the cake tests done.

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

SWEET JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

CORNBREAD RECIPE (CREAMED CORN)

Steps:

• Place a 26cm/10" castiron skillet in the oven and preheat to 220C / 425F while making the batter.
• Place the Dry Ingredients in a bowl and mix.
• Place Wet ingredients in a separate bowl and mix until combined.
• Pour Wet into the Dry ingredients, mix until combined.
• Take the skillet out of the oven. Add the 1 tbsp of butter and swirl it around to coat the base and halfway up the sides (or use a brush to do this)
• Pour the batter in, smooth surface.
• Turn oven down to 190°C/375°F, then bake for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean (or when you poke the top, it springs back).
• Cool 15 minutes in the skilet before tunring out onto serving platter or cutting board.
• Best served warm! It can be served in the skillet or turned out. Serve with butter and honey as well, to take it over the top!

CORNBREAD

Steps:

• Preheat oven to 400 degrees. Prepare an 8-inch baking pan with a non-stick spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
• In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
• Mix in the egg, milk and oil until well combined.
• MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
• Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
• Allow to cool fully on a rack before cutting and serving.

SWEET BACON CORN BREAD

Steps:

• Preheat oven to 400 degrees F. Arrange bacon in a Reynolds® Bakeware Bacon Pan.
• Bake for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop.
• Stir together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8-inch Reynolds® Bakeware Pan.
• Bake 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving.
• Drizzle with additional maple syrup, if desired.

EASY BUTTERMILK CORNBREAD

Steps:

• Preheat the oven to 200C | 400F and position a rack in the middle. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. (Alternatively for cast iron skillets: heat 1/2 cup of unmelted butter in your cast iron over stove top on medium heat until melted, turn heat off then allow the butter to cool slightly before adding to the batter.)
• In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.
• Make a well in the centre and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).
• Carefully remove your 'hot' pan or dish from the oven with oven mitts, and pour the batter into the hot skillet or dish. Listen to that sizzle! That's what you want.
• Bake until the cornbread begins to brown on top and a toothpick inserted in the centre comes out clean (about 20-23 minutes). Allow to cool for about 10 minutes before slicing and serving.

CRANBERRY CORNBREAD

Steps:

• Place a rack in the middle of the oven and heat oven to 375 degrees. Place the butter in a 10-inch cast iron skillet, and place the skillet in the oven to melt the butter.
• Meanwhile, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Add the eggs and buttermilk, and whisk until combined.
• Carefully remove the skillet from the oven. The butter should be completely melted. Pour about three-quarters of the melted butter into the cornmeal batter, and stir until combined. Pour the batter into the hot skillet, and sprinkle the cranberries evenly over the top.
• Bake until the cornbread is browned around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot with butter.

BUTTERY CORNBREAD WITH CORN KERNELS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Place a cast-iron skillet in the oven to heat for 10 minutes.
• 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.
• In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.
• 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.
• Combine the dry ingredients with the buttermilk mixture until blended.
• Pour the batter into the pan and return the pan to the oven.
• Bake the cornbread for 23 to 26 minutes, or until it is golden brown and crusty along the sides.
• Serve and enjoy!

CORNBREAD WITH FRESH OR FROZEN SWEET CORN

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
• Sift together the flour, cornmeal, baking powder, and salt.
• Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).
• Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
• Pour the batter into your prepared baking dish and bake the cornbread immediately.
• Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.