Just when you thought corn bread couldn’t get any better, we’ve gone and added whole corn kernels for an extra pop of sweetness and texture. This recipe is a game-changer for your next BBQ or family dinner.
Why This Recipe Works
- The addition of whole corn kernels brings a delightful texture and bursts of sweetness.
- Using buttermilk ensures the bread is moist and tender.
- A perfect balance of sweetness makes it versatile for pairing with savory dishes or enjoying on its own.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup melted unsalted butter
- 1 large egg
- 1 cup corn kernels (fresh, frozen, or canned)
Equipment Needed
- 9-inch cast iron skillet or baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and place your cast iron skillet inside to heat up. This step ensures your corn bread gets a crispy edge. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Mix Wet Ingredients
In another bowl, whisk together the buttermilk, melted butter, and egg until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the corn kernels gently to avoid overmixing.
Bake to Perfection
Carefully remove the hot skillet from the oven and pour in the batter. Smooth the top with a spatula and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the corn bread cool in the skillet for about 10 minutes before slicing. This rest period allows the bread to set properly, making it easier to cut.
Tips and Tricks
For an extra crispy crust, you can brush the hot skillet with a little extra butter before adding the batter. If you’re using frozen corn kernels, make sure to thaw and drain them well to avoid excess moisture in the batter. For a sweeter version, you can increase the sugar to 1/2 cup. Always check the corn bread a few minutes before the timer goes off, as oven temperatures can vary.
Recipe Variations
- Add chopped jalapeños for a spicy kick.
- Mix in shredded cheddar cheese for a cheesy twist.
- Use honey instead of sugar for a different kind of sweetness.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Frequently Asked Questions
Can I use a regular baking pan instead of a cast iron skillet?
Absolutely! While a cast iron skillet gives the corn bread a unique texture, a regular 9-inch baking pan works just fine. Just make sure to grease it well before adding the batter.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure the blend is suitable for baking.
How do I store leftover corn bread?
Wrap the cooled corn bread in aluminum foil or place it in an airtight container. It will keep at room temperature for up to 2 days or in the refrigerator for up to a week.
Summary
This corn bread with corn kernels recipe is a must-try for anyone who loves a moist, slightly sweet bread with a delightful texture. Perfect for any occasion, it’s sure to become a favorite.