Homestyle Honey Cornbread with Sweet Corn Kernels Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fold in Corn Kernels: Gently fold the drained canned whole sweet corn kernels into the batter, distributing them evenly without overmixing to maintain texture.
- Transfer to Pan: Pour the batter into the prepared baking dish and smooth the top with a spatula to even out the surface.
- 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.
- 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
