Whole Kernel Corn Cornbread – a delicious recipe with vegetable oil, whole kernel corn, milk, honey, light butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Coat a 10-inch cast-iron skillet with oil, and place in a 400u00b0 oven 10 minutes or until hot.
2
Process corn and milk in a blender or food processor until smooth. Add honey, butter, and eggs; process until blended.
3
Combine flours and next 3 ingredients in a large bowl. Add corn mixture to flour mixture; stir just until combined. Pour batter into preheated skillet.
4
Bake at 400u00b0 for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
5
Note: For testing purposes, we used Arrowhead Mills Oat Flour for oat bran flour.
6
This recipe can be prepared with corn kernels cut straight from the cob, canned corn kernels, or frozen corn kernels that have been defrosted.
438
kcal
Calories
16
g
Fat
64
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons vegetable oil, 1 cup whole kernel corn, 1 cup 1% low-fat milk, 1/4 cup honey, and more.
Yes, Whole Kernel Corn 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.
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