Corn-Off-the-Cob Bread

Southern Living
Corn-Off-the-Cob BreadRecipe

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

This corn bread skillet incorporates fresh corn kernels, as well as corn meal for an easy, go-to side dish. Because corn loves cornbread and so do we.

Serves 8


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1/2 cup (4 oz.) salted butter
1 1/2 cups self-rising white cornmeal mix
1/2 cup (2 oz.) all-purpose flour
1 1/2 cups buttermilk
1 cup fresh corn kernels
2 large eggs


Active: 15 Minutes
Total: 45 Minutes

1. Preheat oven to 425°F. Place butter in a 10-inch cast-iron skillet, and heat in oven until butter has melted and skillet is hot, about 5 minutes.

2. Meanwhile, whisk together cornmeal and flour in a large bowl. Whisk together buttermilk, corn kernels, and eggs in a medium bowl. Stir buttermilk mixture into cornmeal mixture. Add melted butter from skillet to cornmeal mixture, and stir just until blended. Pour into hot skillet.

3. Bake until golden brown, 25 to 30 minutes. Remove from oven, and immediately turn out onto a platter.

Created date

June 2016