Corn Bread With Sweet Corn Kernels Recipe

Name: Corn Bread With Sweet Corn Kernels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 1/2 cup all-purpose flour; 1/2 cup whole wheat pastry flour or 1/2 cup whole wheat flour; 1 cup yellow cornmeal; 1 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 large egg; 1 large egg white; 1 1/4 cups low-fat buttermilk; 3 tablespoons honey; 3 tablespoons canola oil; 2 cups fresh corn kernels or 2 cups thawed frozen corn kernels

Servings: persons

nonstick cooking spray
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour or 1/2 cup whole wheat flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
1 large egg white
1 1/4 cups low-fat buttermilk
3 tablespoons honey
3 tablespoons canola oil
2 cups fresh corn kernels or 2 cups thawed frozen corn kernels

1
Position oven rack in the center of oven; preheat to 350u00b0.
2
Lightly spray a 9 x 5 inch loaf pan with cooking spray.
3
In a big bowl, whisk together the flours, cornmeal, baking powder, and salt.
4
In another bowl, whisk together the egg, egg white, buttermilk, honey, and oil.
5
Add the wet ingredients to the dry ingredients, mixing just enough to combine them; stir in the corn.
6
Pour the batter into the prepared pan.
7
Bake until the top is golden brown and a wooden pick comes out with a few crumbs, about 45 minutes.
8
Let cool in the pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing.
9
Serving size-one 1-inch thick slice; calories 220, total fat 7 g, carb 36 g, fiber 3 g.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: nonstick cooking spray, 1/2 cup all-purpose flour, 1/2 cup whole wheat pastry flour or 1/2 cup whole wheat flour, 1 cup yellow cornmeal, and more.

Yes, Corn Bread With Sweet Corn Kernels falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corn Bread With Sweet Corn Kernels

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions