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–+ servings
Emily Fuentes

Cornbread Recipe: fresh, simple, and delicious

make homemade cornbread with fresh corn off the cob. So delicious your family will be wanting more!
Print Recipe
Servings: 1 8x8 pan
Ingredients Method

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

Method
 

  1. preheat the oven to 375 F and grease an 8x8 baking dish (my baking dish)
  2. boil the corn cobs until corn is cooked and then cut off the cob
  3. In a blender, blend the eggs, milk, butter, and honey and 2 cups of the corn kernels.
  4. Transfer to a bowl then add in the flour, baking powder, baking soda, and salt and whisk until mixed together.
  5. Fold in the remaining 1/2 cup whole cooked corn kernels.
  6. Pour into a greased 8x8 baking dish and bake at 375 F for 25-35 minutes, or until the edges are golden brown and the middle is set
  7. Enjoy your cornbread!

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