Homestyle Honey Cornbread with Sweet Corn Kernels Recipe

Introduction

Cornbread is a classic, comforting side that pairs perfectly with soups, chili, or barbecue. This moist and slightly sweet cornbread features whole sweet corn kernels for added texture and flavor, making it a delightful treat for any meal.

Ingredients

• 1 cup Yellow Cornmeal (+ 2 Tbsp (176g)*)
• 1 cup All Purpose Flour (+ 3 Tbsp (150g)*)
• 1/2 cup Light Brown Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 cup Butter (measured then melted)
• 1 cup Buttermilk (or Homemade Buttermilk*)
• 2 Tbsp Honey
• 1 Large Egg
• 1 and 1/2 cups Whole Sweet Corn Kernels (canned, drained*)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Spray a 9×9 inch square baking dish with non-stick spray and line it with parchment paper, leaving an overhang on two sides. Set aside.
2. Step 2: Sift the all purpose flour into a mixing bowl. Add the yellow cornmeal, brown sugar, baking powder, baking soda, and salt, then mix to combine.
3. Step 3: Melt the butter in a microwave-safe bowl. Stir in the buttermilk and honey until combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Add the egg and mix everything together until you have a thick batter.
5. Step 5: Fold the drained whole sweet corn kernels into the batter gently.
6. Step 6: Transfer the batter to the prepared baking dish and smooth the top evenly.
7. Step 7: Bake for 25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Step 8: Let the cornbread cool for a few minutes. Use the parchment paper overhang to lift it out of the dish onto a wire rack. Cut into squares and serve.

Tips & Variations

• For extra moist cornbread, substitute half the butter with sour cream or Greek yogurt.
• Use fresh corn kernels in season instead of canned for a sweeter, fresher bite.
• Add a pinch of cayenne or chopped jalapeños for a spicy twist.
• If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.

Storage

Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cornbread without buttermilk?

Yes, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and tenderness.

How do I know when cornbread is fully baked?

Cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean without wet batter. The edges will start to pull away slightly from the pan.

Homestyle Honey Cornbread with Sweet Corn Kernels Recipe

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★★★★★

4.6 from 150 reviews

This classic Cornbread recipe combines yellow cornmeal and all-purpose flour with sweet corn kernels for a moist, tender, and subtly sweet baked treat. Perfect as a side dish for any meal, its golden crust and soft center make it a comforting favorite that’s easy to prepare from scratch.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 servings (about 9 squares) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Yellow Cornmeal (+ 2 Tbsp, 176g)
• 1 cup All Purpose Flour (+ 3 Tbsp, 150g)
• 1/2 cup Light Brown Sugar
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt

Wet Ingredients

• 1/2 cup Butter (measured then melted)
• 1 cup Buttermilk (or Homemade Buttermilk)
• 2 Tbsp Honey
• 1 Large Egg

Additional Ingredient

• 1 and 1/2 cups Whole Sweet Corn Kernels (Canned, drained)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Spray a 9×9 inch square baking dish with non-stick spray, then line it with parchment paper, ensuring there is enough overhang on all sides to lift the cornbread out after baking. Set aside.
2. Mix Dry Ingredients: Sift the all-purpose flour into a large mixing bowl. Add the yellow cornmeal, light brown sugar, baking powder, baking soda, and salt. Stir thoroughly to combine these dry ingredients evenly.
3. Combine Wet Ingredients: Melt the butter in a microwave-safe bowl. Once melted, whisk in the buttermilk and honey until the mixture is smooth and combined.
4. Form Batter: Pour the wet ingredients into the bowl with the dry ingredients. Add the large egg. Mix everything together until a thick, uniform batter forms, ensuring no flour pockets remain.
5. Fold in Corn Kernels: Gently fold the drained canned whole sweet corn kernels into the batter, distributing them evenly without overmixing to maintain texture.
6. Transfer to Pan: Pour the batter into the prepared baking dish and smooth the top with a spatula to even out the surface.
7. Bake: Bake in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove from the oven and allow to cool for a few minutes. Use the parchment paper overhang to lift the cornbread out of the pan and transfer it to a wire rack to cool further. Cut into squares and serve warm or at room temperature.

Notes

• For homemade buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes before using.
• Ensure corn kernels are well drained to avoid excess moisture in the batter.
• The parchment paper overhang is essential for easy removal from the pan without breaking the cornbread.
• This cornbread pairs wonderfully with chili, soups, or barbecued dishes.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: cornbread, southern cornbread, baked cornbread, sweet corn, buttermilk cornbread, easy cornbread recipe