Pender Island Cornbread Recipe

Name: Pender Island Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Milk; 1/4 cups Sour Cream Or Plain Yogurt; 1 whole Egg, Lightly Beaten; 2-3/4 cups Cornmeal (Medium Grind, Preferably Organic); 1/2 cups Flour; 1 Tablespoon Sugar; 1 teaspoon Baking Soda; 1 teaspoon Salt; 3/4 cups Creamed Corn; 2 whole Green Onion, Sliced Thinly On Bias; 1 pinch Chili Flakes (or More To Taste); 2 Tablespoons Bacon Fat Or Veg Oil

Servings: persons

3/4 cups Milk
1/4 cups Sour Cream Or Plain Yogurt
1 whole Egg, Lightly Beaten
2-3/4 cups Cornmeal (Medium Grind, Preferably Organic)
1/2 cups Flour
1 Tablespoon Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
3/4 cups Creamed Corn
2 whole Green Onion, Sliced Thinly On Bias
1 pinch Chili Flakes (or More To Taste)
2 Tablespoons Bacon Fat Or Veg Oil

1
["Adjust the oven rack to the middle position and preheat the oven to 375 degrees F.", "Whisk together the milk, sour cream/yogurt and egg until well blended.", "Combine the dry ingredients in a bowl. Add the milk and egg mixture to the dry ingredients along with the creamed corn, green onions, chili flakes and mix well. Allow this mixture to sit on the counter for 5-10 minutes while you prepare the pan.", "Add some bacon fat or vegetable oil to a 5""x8"" loaf pan and heat it in the oven for 5-10 minutes until shimmering.", "Pour the batter into the preheated pan and bake in the oven for 30-40 minutes, or until the top is lightly brown and the sides have pulled away from the pan (or when a toothpick inserted into the center will come out clean). Cool for 10 minutes before removing from the pan. Serve warm.", "Wrap fully cooled leftovers tightly in foil for consumption the next day."]

419

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 3/4 cups Milk, 1/4 cups Sour Cream Or Plain Yogurt, 1 whole Egg, Lightly Beaten, 2-3/4 cups Cornmeal (Medium Grind, Preferably Organic), and more.

Yes, Pender Island Cornbread falls under the Meat & Poultry 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!

Pender Island Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions