- Dish type
- Bread without yeast
Warm from the oven, corn bread is just irresistible. It will complement any brunch meal, but especially a spicy omelette.
61 people made this
- 1 fresh corn-on-the-cob, or 70g (2½oz) frozen sweetcorn kernels, thawed
- 140g (5oz) plain flour
- 100g (3½oz) cornmeal (maize meal) or polenta
- 1 tbsp baking powder
- 150ml (5fl oz) semi-skimmed milk
- 4 tbsp olive oil
- 1 egg
- 1 tbsp clear honey
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat the oven to 220°C (425°F, gas mark 7). Lightly coat an 18cm (7in) square baking tin that is 5cm (2in) deep with cooking sprayor a teaspoon of olive oil. If using fresh corn-on-the-cob, remove the kernels using a sharp knife. Set aside.
- In a medium bowl, thoroughly mix together the flour, cornmeal and baking powder. In a small bowl, combine the sweetcorn, milk, oil, egg and honey, and beat well to mix.
- Pour the egg mixture into the flour and cornmeal mixture. Quickly and thoroughly mix together. Pour into the baking tin, scraping any mixture from the sides of the bowl into the tin. Spread the mixture evenly with a spatula.
- Bake for 20–25 minutes or until lightly browned and a knife inserted in the centre comes out clean. Cut into 4.5cm (1¾in) squares and serve straightaway.
Some more ideas
To make a Tex-Mex corn bread, add some spices to add a subtle flavour. Use ½ tsp chilli powder (or more to taste) and ¼ tsp ground cumin.
Sweetcorn has a surprisingly large mixture of important nutrients. It is particularly rich in folate, which helps reduce the risk of heart disease. It also contains lutein, which is healthy for your eyes. Plus, sweetcorn offers protease inhibitors, which are chemical compounds that may help to prevent cancerous tumours from developing.
Reviews & ratingsAverage global rating:(7)
Reviews in English (7)
Love this. I made it with wheat free flour instead of normal and it worked fine. It was really nice with some soup.-13 Mar 2010
Very tasty, but 16 servings? I baked this in a "log"type pan that has markings every 1/2" and this filled it nicely, so I would say 8 servings is more like it. I added more than half a can of drained canned corn, subbed light brown sugar for the honey and used yogurt instead of milk and added a shake of chipotle seasoning I had for kick.Other than those changes I followed the recipe and my three men almost finished the whole thing in one go. I really like adding sweetcorn to cornbread, especially when the recipe doesn't call for much sweetener.-17 Nov 2012
Just made this tonight and hubby and I really enjoyed it. Tasted kind of like dumplings! A nice accompaniment instead of bread.-20 May 2013
Corn Bread Recipe
From the flavourful cuisine of Southern United States, corn bread is a wonderful contribution. It is enjoyed by many for its basic process and tasteful aroma. It is a versatile side dish which can be baked, fried, and sometimes steamed. This recipe makes for a lovely, moist, and tender bread. Prepared with the primary inclusion of corn flour, in combination with all purpose flour, egg, sugar, milk, butter, and salt, the corn bread thus prepared has a delicious buttery edge to it. It can be served in a variety of ways and is a show-stealer on any table. This recipe would help you take a break from regular bread and enjoy this crunchy and moist corn bread. It is not only easy to make but can be prepared in no time too. This recipe takes from the tradition of the American civil war when this bread was popular primarily because it was cheap and could be made in different forms, be it a fluffy or a high-rising bread. Added to that, there are wonderful nutritious properties of using corn flour. It has a great number of antioxidants, along with fiber and resistant starch, which makes it possible to digest it easily. Corn flour is also a gluten-free alternative to wheat flour and is often used to thicken gravies and sauces and for making tortillas and other baked products. Keeping in mind its health quotient, do try this easy recipe and enjoy with your family and friends.
- 1 cup cornmeal
- 1 cup flour (all purpose)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 egg
- 1/4 cup vegetable oil
- 1 cup milk, non-fat
1. Heat oven to 425 degrees. Grease 8- or 9-inch square pan.
2. Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients.
3. Crack egg into a small bowl and beat with a fork to combine white and yolk.
4. Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended.
5. Pour batter into prepared pan.
6. Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.
Buttermilk Corn Bread: Use only 2 teaspoons baking powder and add 1/4 teaspoon baking soda. Substitute 1 cup buttermilk for skim milk.
Whole Wheat Corn Bread: Use 1/2 cup all purpose flour and 1/2 cup whole wheat flour.
Corny Corn Bread: Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk.
Cheesy Corn Bread: Add 1/2 cup shredded cheddar cheese with the milk.
Chili Cheese Corn Bread: Add 1/2 teaspoon chili powder to the flour mixture. Drain one 4-ounce can chopped green chilies. Add chilies and 1/4 cup shredded Monterey jack cheese with the milk.
Blueberry Corn Bread: Fold 1 cup blueberries (fresh, frozen, or canned, well drained) into the batter.
Corn Bread Muffins: Pour batter into prepared muffin cups. Bake 20 minutes at 400 degrees.
Cornell Cooperative Extension, Division of Nutritional Sciences, Cooking Up Fun - Muffins & More
Preheat the oven to 375 degrees F. Grease a 9x9 baking dish.
In a bowl, sift together the flour, cornmeal, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, melted butter, and eggs.
Stir the flour mixture into the buttermilk mixture mixing only enough to combine the ingredients. Do not over mix the batter.
Pour the batter into the greased baking dish. Place in the oven and bake at 375 degrees F for about 30 minutes or until lightly browned and a toothpick inserted in the middle comes out clean
Remove the pan from the oven. Let the cornbread cool in the pan on a wire rack for 5-10 minutes then slice and serve. Store the cornbread in an airtight container.
Really moist and delicious, and devoured by my incredibly picky 8 year old. To ensure it wasn't dry, I baked for 15 minutes at 425 rather than 450. I also substituted bacon fat for the butter that was supposed to go directly into the skillet.
I've made this specific corn bread numerous times for breakfast feasts and is delicious covered in honey or maple syrup!
I followed some of the advice of others and used 1 cup of butter instead of 1 1/2 cups. I also used the milk with lemon juice instead of buttermilk, and I added 1/2 c of honey. I also added 3 small cans of drained, diced jalapenos. I baked in one large cast iron skillet which I preheated with 1 T butter. Baked recipe at 400 degrees for 30". The cornbread came out crisp on the outside and moist on the inside. Quite zippy if you like that. Very good served with chili. Nice integrity of bread - not too crumbly.
great! easy, good crust, and moist. I've tried a few substitutions to this recipe, will be trying sweet variations next. I tried on glass and aluminum pans. Cast iron made the best crust. I also tried a milk & yogurt substitution for the buttermilk one time i ran out of buttermilk it came out moist as well. I have also used three medium eggs because I often have medium instead of large(r) eggs. It is also a fair substitution, I don't perceive a big difference.
Excellent, moist. Only thing I changed was added 1/4 honey and used a glass 13x9 pan. Crunchy edges and moist flavorful cornbread. Everyone loved it!
Mine came out moist & buttery but realize that the cornbread that I've been craving is the corn muffin kind. I need a recipe with sugar. Also, the buttermilk sour taste was a bit too strong for my liking.
use only UNSALTED butter. add 1 can creamed corn, 2/3 cup sugar. Bake in buttered 13 x 9 pan at 375 for 50 minutes.
Excellent, I made 1/2 of the recipe and added 1/2 can creamed corn and 1 1/2 sticks of butter. It was very moist.
Super easy to make, but definitely needs salted butter or more salt in general. It was bland and could have been great. Too bad.
This was really great. We made it to accompany posole: yum! Because we are in a cooking club in which we trade meals for two, we divided the batter into mini tins with a drizzle of melted butter, then baked for 10ish minutes (i.e., no searing skillet). It was just right: a little crispy on the top edges, flavorful throughout. We used a tad less flour based on the ɽry' comments..perfect. We can now freeze our minni tins for nightly meals. yum.
I cut the recipe in half, use 1 stick of butter instead of 1 and a half, and use 2% milk plus a tbsp of lemon juice for the buttermilk. Keep it in the oven for 15 minutes. I've made it several times and it has always come out moist and delicious!
I have done a lot of variations on this basic recipe and found that heating the skillets or a 9x12 glass corningware dish with a enough oil in the bottom to cover the pan works better. No splattering, but when you put in the batter it gives a nice fried crust to the bottom of the cornbread, and helps with the moisture problem.
WARNING - IF YOU HEAT THE SKILLET TO 450 THEN ADD THE MELTED BUTTER - it will splatter all over your kitchen and burn you and whoever is standing there. It is a nice idea, but didn't work for me.
I added 1/2 can of creamed corn, and used half finer ground cornmeal and half course ground - those changes along with the salty crust from the butter made this the best cornbread I've ever had! Some might prefer a touch of sweetness, but this was perfect for me.
I am not a cook. I wanted a cornbread recipe that I could build on and this one is it. Someone suggested using cream corn, and that really helps because this receipe is a little dry. but that could be just me. I am not a cook, you see. :o)
This wasn't terrible, but I'll be looking for another cornbread recipe. It was very crumbly when I tried to cut it into slices, stuck kind of badly to the pan, and was super salty. And it didn't really taste very much like corn, just sort of floury with a hint somewhere of corn.
I cut the recipe in half, used yellow instead of white cornmeal, and it was so dry! Maybe I'll try one of the suggestions above - I need to have it perfect by Thanksgiving - YIKES!
Perfect cornbread. The real shmeel.
Cornbread was simple and wonderful. I used yellow cornmeal rather than white.
I made this with the bacon fat and a second time with olive oil. Go for the bacon fat! Much better.
I'm on a gluten-free diet, so I replaced the flour with brown rice flour and added one more egg (to 1/2 the recipe). It browns faster, but is moister. I also use bacon fat (1/4 cup) instead of butter, as indicated in other recipes.
Yum! Worked perfectly the first time, and it's some of the better corn bread this Northerner has eaten. Worked great as a half recipe and I also added 1 tbsp. honey to the wet mix but didn't taste it much, so maybe a bit more next time.
I like this recipe- the buttermilk made it moist. I like my cornbread sweet so I added a little brown sugar and honey and it turned out very well.
This is delicious!! It's very easy to make. I cut the recipe in half, and it worked perfectly. It's crusty on the outside and moist on the inside. Perfect. I also used yellow cornmeal because we didn't have white. It worked fine.
Quick And Tasty Corn Bread Recipe.
While I make a “killa” Corn Bread (as I’m about to share), my fondest memory of corn bread takes me back to when my girls were much younger and we took a trip to Disney World Orlando. We had been going all morning and as it came time to have lunch we decided on fried chicken, which came with a mini corn bread. While there wasn’t anything really ‘special’ about the corn bread itself.. sometimes it’s about the scenery, people you’re with and overall memory of the event, which makes a meal/dish stand out.
3/4 cup all-purpose flour
1 1/4 cup corn meal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 jalapeno (diced fine)
1/2 cup sugar
1/2 cup butter
2 eggs (med)
1 cup buttermilk
Preheat your oven to 350 F. In a heavy cast-iron pan I heated (on low) the butter on the stove top, then went in for 1 minute with the diced jalapeno pepper. The goal is to soften the diced pepper and flavor the butter with the slight kick.
Allow the butter to cool a bit, then add it to a large bowl along with the butter milk, eggs and sugar. Using a whisk, give it a go until it was relatively smooth (no more gritty bits from the sugar).
In another bowl, combine the corn meal, flour, baking soda and salt. Then add it all to the bowl with the wet ingredients and combine. Try to not over-work the batter.
Since I would be using the same cast-iron pan to bake the corn bread and it was already greased from the butter earlier, all I had to do now was pour in the cornbread batter and level off. Then into the preheated 350 oven on the middle rack. If you’re not using a cast iron pan as I did, you ca use an 8 x 8 baking dish (greased).
On average it will take between 30-35 minutes depending on your oven (oven heat can vary). Stick a toothpick in the center and if it comes out clean, you’re ready to enjoy! I allowed it to cool a bit before using an offset spatula to gently work the edges before removing it out on the pan.
One of the simplest and tasty cornbread you’ll make for you and your family.. you can use this recipe as a base for employing your creativity! Move on to some added cheese and crumbled bacon next time.
Unfortunately our time at Disney wasn’t all fun and games.. never take kids on the roller coaster at Space Mountain after they’ve had lunch. Messy!
- 1 stick unsalted butter
- 1 1/2 cups all-purpose flour
- 3/4 cup stone-ground yellow or white cornmeal
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 large eggs, lightly beaten
- 1 1/4 cups milk
- 1 1/2 cups well-drained Corn Relish with Roasted Peppers
Preheat the oven to 425°. Heat a 10-inch cast-iron skillet over low heat and add 2 tablespoons of the butter.
In a large bowl, whisk the flour with the cornmeal, baking powder, sugar and salt. In a large glass measuring cup, melt the remaining 6 tablespoons of butter in a microwave oven. Whisk in the eggs and milk until blended. Add the liquid ingredients and the Corn Relish to the cornmeal mixture and stir with a spatula just until the batter is evenly moistened.
Scrape the batter into the hot skillet and spread it evenly. Bake in the center of the oven for about 35 minutes, until the corn bread is golden and a toothpick inserted into the center comes out clean. Transfer the skillet to a rack and let the corn bread cool for about 20 minutes. Cut into squares and serve.
Corn bread recipe - Recipes
Pão de Milho, also known as Broa, began as a staple cornbread in the poorer regions of Portugal. Corn was introduced into Portugal and Spain from the New World, by whalers & fishermen sailing from the New England coast. This unique and delicious bread has been a hearty and easy way for people of all Portuguese society to enjoy bread for centuries. Serve it home-made with any meal along with some butter and it will taste great!
*Makes 1 Loaf*
1 1/4 cups fine white cornmeal
2 teaspoons salt
1 1/4 cups boiling water
1 teaspoon granulated sugar
1 cup lukewarm water, divided
1 tablespoon active dry yeast (or 1 15 mL pkg)
3 cups all-purpose flour
1/2 cup white cornflour (approx. measure) or 1/2 cup yellow cornflour (approx. measure)
1) Please note that the corn flour in this recipe is NOT cornstarch you should be able to find corn flour at your grocery store in either the aisle where flour is sold, or in the aisle where ethnic foods are sold.
2) In a large mixing bowl, mix the cornmeal and salt together, then add the boiling water and stir until smooth.
3) Let this cool until mixture is lukewarm (should take about 10 minutes).
4) Meanwhile, in a measuring cup, dissolve the sugar in 1/2 cup of the lukewarm water and sprinkle in the yeast let stand for 10 minutes.
5) Now rapidly whisk the yeast mixture with a fork and then stir into the cornmeal mixture.
6) A bit at a time, mix in the all-purpose flour, stopping a few times to slowly add in the remaining 1/2 cup lukewarm water blend this mixture well, until completely combined.
7) Turn this mixture out onto a well-floured surface and knead until elastic and all ingredients are well blended this will likely take about 10 minutes.
8) If you need to — and only if you need to — add a bit more flour you will likely need to if your kitchen is at all humid, as that can keep the dough a little sticky.
9) When smooth and elastic, gather the dough into a ball.
10) Lightly grease a fairly large mixing bowl and put the dough into bowl, turning dough so it is greased all over.
11) Cover bowl with a clean tea towel, place in a draft-free area (try the top of your fridge, or inside your oven — not turned on of course) and let dough rise until doubled in bulk, which should take about 90 minutes.
12) Now punch down the dough and shape it into either one round loaf or two small ones have ready a well greased baking sheet or a well greased pie plate.
13) Roll the loaf (loaves) in corn flour until well covered, then, if you’ve made the two small loaves, place on baking sheet, or if you’ve prepared just the one large loaf, place on pie plate.
14) Cover with clean tea towel and let rise in a draft-free place for 45 minutes, or until doubled in size.
15) Sprinkle with additional corn flour just before baking.
16) Bake bread in preheated 450F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on bottom they should be golden brown and crusty on top.
Sweet Corn Yeast Bread Recipe | Bread Baking
A longtime cook and baker, Donna Currie has written equipment reviews and bread recipes for Serious Eats. She's also the author of the cookbook Make Ahead Bread.
Ah, fall. The squirrel-like part of my personality wants to pack away foods for winter. That's great when I'm canning tomatoes or pickling peppers or freezing vegetables, but it's not great when I overbuy and don't get around to using things as soon as I should.
In this case, my nemesis was fresh corn. Knowing that corn season is just about over, I bought way more than I needed.
Corn starts getting old faster than almost anything else. Picked fresh and cooked soon, it's amazingly good. After few days, it's just okay. Another day or two, and it's time to get creative.
I cut the corn off the cob then "milked" the cobs to get all the juice, then started looking at my food processor. maybe it would take care of the texture problems that exist with corn that's a bit over the hill? Perfect! And of course, I decided to make bread.
While this bread has plenty of corn in it, this isn't your grandmother's cornbread. It's a lightly sweet yeasted bread with a subtle corn flavor that begs for butter. This bread is soft, moist, and sandwich-worthy. I love the smell of baking bread all by itself, but this one was particularly enticing, with the added scent of roasting corn as the bread started browning towards the end of baking time.
Note: When using the food processor, you need to be careful not to overprocess the dough. Process for a minute, then check the dough's consistency and temperature. If it feels warm to the touch, let it rest for a few minutes to cool, then process for another 30 seconds, and check again. It needs to be properly elastic, but it's possible to overknead with a food processor, so don't be tempted to keep going after it's done.