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Easy Cornbread with Real Corn

By brooklynsupper |

Cornbread with real cornEverybody needs an easy cornbread recipe up their sleeve. Make this one yours. Real corn means it’s healthier than the standard fare. A surprisingly light texture makes for a corn bread that stands well on its own or as a complement to your autumn brunch, lunch or party.

Cornbread with Real Corn

2 ears fresh corn
1 cup all-purpose flour
1 cup fine-ground corn meal
1 cup sour cream or thick yogurt
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1/2 stick of butter, melted and cooled
2 eggs
milk as needed
1/4 cup grated Parmesan

Preheat the oven to 350 degrees. Blanch the corn in boiling water for 4 minutes, cool, remove kernels and discard husks. Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt and half of the Parmesan in a large bowl. In another bowl, lightly beat the eggs and then whisk in the cooled, melted butter, and the sour cream. Fold the wet ingredients into the dry, just until combined. Fold in the corn kernels, reserving a few for garnish. The batter should be thick, but not at all dry–if needed add milk until the texture is thick and creamy. Grease a 9 x 13” baking sheet and spoon in the batter. Sprinkle with the remaining half of the Parmesan and a pinch of salt. Bake for 30 minutes or more, until the top is light golden and a toothpick inserted in the middle comes out clean.

Cool for 20 minutes, and serve. Garnish with chives or parsley, and a few corn kernels.

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About brooklynsupper



Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

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0 thoughts on “Easy Cornbread with Real Corn

  1. Jennifer Savor the Thyme says:

    Cornbread is my secret indulgence in the fall and winter – yum!

  2. Jan says:

    I will definitely try this one. It looks yummy!

  3. brooklynsupper says:

    @Jennifer-Glad to know I’m not the only one who turns to cornbread when the weather gets chilly.
    @Jan-If you do try, please let me know how it turns out!

  4. JulieVR says:

    FAB! I love cornbread and recently made one with whole corn and raspberries! it was a hit. Love the Parmesan addition!

  5. [...] it on high for 4 hours, or on low for 6 – 8 hours. Serve this with my skillet cornbread or easy cornbread with real corn from Brooklyn [...]

  6. Elizabeth says:

    Raspberries? Swoon…that sounds so delicious.

  7. Cynthia says:

    To substitute for fresh corn, approximately how much frozen corn defrosted), would I need? Thank you!

  8. Elizabeth says:

    @Cynthia, I would say sub in 1 1/2 cups frozen corn. If you’re defrosting it, maybe also drain off a bit of the water too.

  9. Cynthia says:

    I tried the recipe but found that I had to add about 2/3 cup of milk to loosen the batter; it was much too dry. Also, the recipe left out where to add the baking soda (with the rest of the dry ingredients) and said to sprinkle with half of the Parmesan but never said what to do with the other half. Bad proofreading!

  10. Elizabeth says:

    @Cynthia, Thank you for the feedback–I am definitely not the greatest proofreader and I have added in the parmesan and the baking soda to the recipe.

    As for the dryness that you encountered–I think that cornmeal and corn, especially if you are using frozen, textures can really vary. Adding some milk was just right, and I’ll make a note about it in the recipe.

    Thanks again for the feedback–I really appreciate it.

  11. [...] or chicken-apple sausage) 2 onions, roughly chopped 4-5 celery stalks, chopped (leaves too) 5 cups cornbread, crumbled 2 packed cups breadcrumbs or torn crusty bread 2 eggs, lightly beaten 2 Tbsp. dried sage [...]

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