Rating: 3 stars
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True corn lovers are sure to gobble up this cornbread made with whole corn kernels rather than ground cornmeal alone.  The whole corn is blended with eggs, milk, honey, butter, flour, and cornmeal for a truly authentic cornbread batter that bakes to a beautiful golden brown.

Debbie Healer, Fort Worth, Texas
Recipe by Southern Living October 2006

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Recipe Summary test

prep:
15 mins
bake:
35 mins
total:
50 mins
Yield:
Makes 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 10-inch cast-iron skillet with oil, and place in a 400° oven 10 minutes or until hot.

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  • Process corn and milk in a blender or food processor until smooth. Add honey, butter, and eggs; process until blended.

  • 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.

  • Bake at 400° for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.

  • Note: For testing purposes, we used Arrowhead Mills Oat Flour for oat bran flour.

Chef's Notes

This recipe can be prepared with corn kernels cut straight from the cob, canned corn kernels, or frozen corn kernels that have been defrosted.

Nutrition Facts

139 calories; calories from fat 20%; fat 3.3g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.7g; protein 4.2g; carbohydrates 25.7g; fiber 2.4g; cholesterol 39mg; iron 1.4mg; sodium 352mg; calcium 132mg.
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