Corn on Cornbread Recipe

Name: Corn on Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Butter for greasing baking pan; 1/2 cup flour; 1 1/2 cups stoneground yellow cornmeal; 1 teaspoon salt; 1 teaspoon sugar; 1 1/2 tablespoons baking powder; 1 cup milk; 3 eggs, lightly beaten; 1/2 cup melted butter; 2 cups thawed frozen corn kernels

Servings: persons

Butter for greasing baking pan
1/2 cup flour
1 1/2 cups stoneground yellow cornmeal
1 teaspoon salt
1 teaspoon sugar
1 1/2 tablespoons baking powder
1 cup milk
3 eggs, lightly beaten
1/2 cup melted butter
2 cups thawed frozen corn kernels

1
Preheat the oven to 400 degrees.
2
Lightly butter a 9inch square baking pan
3
In a mixing bowl combine the dry ingredients: flour, cornmeal, salt, sugar and baking powder; set aside.
4
In another mixing bowl combine the milk, eggs and melted butter and add to dry ingredients.
5
Mix just until combined, then fold in the corn kernels.
6
Transfer to baking pan and bake in middle of oven for 20 to 25 minutes or until a toothpick when inserted in middle of bread comes out clean.
7
Remove cornbread from oven and serve hot or room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: Butter for greasing baking pan, 1/2 cup flour, 1 1/2 cups stoneground yellow cornmeal, 1 teaspoon salt, and more.

Yes, Corn on Cornbread falls under the General 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.

Corn on Cornbread

How did you like this recipe?

Frequently Asked Questions