Cornbread Recipe: fresh, simple and delicious
There’s something special about cornbread made the old-fashioned way-and this version takes it one step further by using fresh corn instead of cornmeal. Blended straight off the cob, fresh corn brings a natural sweetness and tender texture that you just can’t get from a bag of dry meal. The result is a soft, moist cornbread with a rich corn flavor that feels both rustic and elevated. If you’ve ever wanted to make cornbread completely from scratch using simple ingredients, this recipe is a beautiful place to start.
Why fresh cornbread?
As a family, we have been working toward making fresh foods and making food in their freshest state. To be honest, the first time I made this, we had no cornmeal but had fresh corn in the fridge so it was the perfect time to change things up!
This recipe lines up perfectly with our family goal of fresh food and once you have it this way, you won’t want to go back!
Having canned corn on hand and a few kitchen staples will ensure you can always make this cornbread without running to the store!
Cornbread Ingredients:
fresh corn kernels cut off the cob (or from a can, drained)
eggs
milk
melted butter or olive oil
honey
all purpose flour
baking powder
baking soda
salt (my favorite mineral salt is Baja Gold)
Instructions:
Preheat the oven to 375 F and grease an 8×8 baking dish (my baking dish)
boil the corn cobs until corn is cooked and then cut off the cob
In a blender, blend the eggs, milk, butter, and honey and 2 cups of corn kernels.
Transfer to a bowl then add in the flour, baking powder, baking soda, and salt and whisk until mixed together.
Fold in the remaining 1/2 cup cooked corn kernels.
Pour into a greased 8×8 baking dish and bake at 375 F for 25-35 minutes, or until the edges are golden brown and the middle is set
Enjoy your cornbread!
If you enjoy this recipe and want more simple kitchen staples, be sure to check out my Kitchen Staples section of this blog that is filling up with kitchen staple recipes!
Xo, Emily 🙂
Cornbread Recipe: fresh, simple, and delicious
Ingredients
- 2 1/2 cups fresh corn kernels cut off the cob or from a can, drained
- 2 eggs
- 1/2 cup milk
- 1/4 cup melted butter or olive oil
- 1 tbsp honey
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt my favorite mineral salt is Baja Gold
Instructions
- preheat the oven to 375 F and grease an 8×8 baking dish (my baking dish)
- boil the corn cobs until corn is cooked and then cut off the cob
- In a blender, blend the eggs, milk, butter, and honey and 2 cups of the corn kernels.
- Transfer to a bowl then add in the flour, baking powder, baking soda, and salt and whisk until mixed together.
- Fold in the remaining 1/2 cup whole cooked corn kernels.
- Pour into a greased 8×8 baking dish and bake at 375 F for 25-35 minutes, or until the edges are golden brown and the middle is set
- Enjoy your cornbread!
