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Real Corn Cornbread
20 mins Prep Time
35 mins Cook Time
Considering there is no actual corn in your average cornbread, there is something about making cornbread in the final weeks of summer that feels wrong. Classic cornbread is sweet, made from mostly cornmeal and often accompanies a plate of smoky barbecue as a tool to sop up the sauce. Unlike the classic, this cornbread is an ode to late summer in Ontario when the farmers harvest the sweetest and brightest corn you have ever seen. Corn is naturally sweet, so this recipe builds on the natural flavours of real and fresh corn to create a more balanced cornbread: reminiscent of a cob of corn smothered in butter and salt. Try making this in a cast iron pan, a 9x13 dish or individual muffins as an easy side dish for a large party.
Directions
Real Corn Cornbread
6 Steps
Step 1
Preheat oven to 350°F.
Step 2
Remove kernels from cobs of corn, reserve cobs. Melt 1 tablespoon of butter in a large sauté pan over medium heat. Sauté corn in the butter until bright yellow and cooked (about 10 minutes). Season with salt then set aside in the fridge to cool.
Step 3
In a medium saucepan, add cobs of corn and milk. Bring to a boil then reduce to a simmer. Simmer for 5-10 minutes while corn kernels cook. Strain and set aside in the fridge.
Step 4
In a large bowl mix the flour, sugar, cornmeal, baking powder, salt and cooled corn kernels. Stir so that kernels are separated throughout the mixture.
Step 5
In a separate bowl, mix 4 tablespoons of melted butter, strained corn milk, oil and eggs. Add into the dry mix and stir until combined. Transfer batter into one large 9x13 dish.
Step 6
For a hard crust: coat the dish in butter or oil and place batter directly in. For less crust: line the dish with parchment. Bake for 35-45 minutes or until golden at the edges.
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