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Fluffy Cornbread with Corn

A delightful and fluffy cornbread infused with sweet corn, perfect for any meal and made with love.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Cornbread
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar (or to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
For the Wet Ingredients
  • 1 cup milk (can substitute with almond milk for a dairy-free option)
  • 2 large eggs
  • 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
For the Corn Addition
  • 1 cup corn kernels (fresh, frozen, or canned) Make sure to use fresh corn if it’s in season; it adds a wonderful flavor. If using frozen or canned corn, ensure they are well-drained to avoid excess moisture in the batter.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Stir them together until well blended.
  3. In a separate bowl, whisk together the milk, eggs, and melted butter until combined.
  4. Stir in the corn kernels to the wet mixture, ensuring an even distribution.
  5. Pour the wet mixture into the dry ingredients, mixing gently to combine. Be careful not to overmix; some lumps are okay!
  6. Grease a 9x9-inch baking dish or a similar-sized skillet with butter and pour the batter in, spreading it evenly.
Baking
  1. Place the dish in the oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
  2. Allow the cornbread to cool slightly before slicing and serving.

Notes

You can add diced jalapeños for a spicy kick or shredded cheese for extra creaminess. For storage, keep leftovers in an airtight container at room temperature for up to 2 days; refrigerate for up to a week or freeze for up to 3 months.