Cornbread is so versatile and easy, it’s practically fool-proof. Sweet or savory, cornbread is a delectable and rich quick bread that never fails to lift spirits. And because we should always share great things, I’m sharing this amazing recipe. The first time I made cornbread with corn for a family cookout, it was the first thing to fly off the table! Something about that extra pop of corn as the cornbread melts in your mouth is unmatched! So if you want to know how to make it, I’ve got you covered. For example, making cornbread in a cast-iron skillet will yield a crispy crust with a soft interior and deeper flavor. But a baking dish produces a more uniform texture and is lighter, so it’s easier to take out of the oven. So it’s all about what you want most, but either way works fine.👌
Recipe Ingredients
How to Make Cornbread With Corn
Preheat the oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet. Make Batter – In a medium-sized bowl, whisk the flour, cornmeal, baking powder, sugar, and salt. Make a well, then add buttermilk, lightly beaten eggs, and melted butter. Whisk until well combined. (Photos 1-6) Heat a cast-iron skillet with two tablespoons of butter or bacon fat until hot. (Skip this step if using a baking pan.) (Photo 7) Pour – Remove from the heat and carefully pour in the batter. Sprinkle some corn kernels on top. (Photo 8) Bake for 20-25 minutes or until golden brown. Insert a skewer in the center to check for doneness; when it comes out clean, you’re done! Serve and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
You can mix the batter’s dry and wet ingredients ahead. Store the wet ingredients in an airtight container in the fridge for up to two days. And the dry ingredients stores well in a ziplock bag at room temperature. When ready to bake, mix the ingredients as you normally would and proceed as instructed.
Serving and Storage Instructions
Cornbread with corn is amazing straight from the oven (let it cool enough not to burn your tongue😉) You can store leftovers at room temperature for up to two days; or in the refrigerator for up to five days. If keeping it in the fridge, wrap it tightly so it doesn’t absorb off flavors. And, yes, cornbread freezes well. Wrap it tightly in plastic (or put it in an airtight freezer bag and gently squeeze out excess air) and freeze it for 3-4 months.
What to Serve With Cornbread
Cornbread is a great side dish for white bean chicken chili—a classic favorite. And it’s a must for Southern fried chicken and coleslaw. Of course, it goes fabulously with smoked turkey wings, mashed potatoes, and brown gravy. Have you ever slathered cornbread with gravy? Yum! And the leftovers (if there are any) make a fantastic cornbread salad for tomorrow’s lunch.
More Delicious Cornbread Recipes To Try
Conclusion
Surprise your family with this exciting twist on cornbread. Simply adding corn will take this heavenly, heartwarming dish to the next level. How do you like making your cornbread? Drop a comment below and let me know.
Watch How to Make It
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