Cornbread With Fresh Corn Recipes

CORNBREAD

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

CORNBREAD

Steps:

• Preheat oven to 400 degrees. Prepare an 8-inch baking pan with a non-stick spray. Optional: Line with foil and spray with a non-stick spray for easier removal.
• In a large bowl, whisk together the flour, cornmeal, sugar, salt and baking powder.
• Mix in the egg, milk and oil until well combined.
• MIX INs: If making a variation of the cornbread, add the mix in ingredients listed above at this step.
• Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick comes out clean.
• Allow to cool fully on a rack before cutting and serving.

SWEET CORN BREAD

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
• Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

CORN-KERNEL CORNBREAD

Steps:

• Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn.
• Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet.

CORNBREAD MUFFINS I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups.
• In a large bowl, cream together butter, sugar, honey, eggs and salt. Mix in flour, cornmeal and baking powder; blend thoroughly. Stir in milk and corn. Pour or spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

SWEET CORNBREAD

Steps:

• Preheat oven to 350º.
• In a bowl, combine cornmeal, flour, sugar, baking powder, and salt.
• Add the oil, melted butter, honey, eggs, and milk.
• Pour into a greased 8-inch square pan.
• Bake for 35 minutes.

GOLDEN SWEET CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
• In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

FRESH CORN CORNBREAD

Steps:

• Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons oil. Place skillet in oven until very hot, about 8 minutes.
• In the container of a blender, place ½ cup corn kernels; process until smooth. Set aside.
• In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in ½ cup corn kernels. Make a well in center of cornmeal mixture; add buttermilk, eggs, blended corn, and remaining 2 tablespoons oil, stirring just until moistened. Carefully spoon batter into hot oil. Sprinkle with remaining ½ cup corn kernels.
• Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 10 minutes. Serve warm with butter.

BUTTERMILK CORNBREAD

Steps:

• Preheat oven to 375F.
• In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
• Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
• Serve warm with softened butter and a drizzle of honey.

SPICY CORNBREAD WITH FRESH CORN

Steps:

• Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the corn, scallions, pepper jack and chipotle pepper.
• Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature.

BUTTERY CORNBREAD WITH CORN KERNELS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Place a cast-iron skillet in the oven to heat for 10 minutes.
• In a large bowl, combine the cornmeal, flour, sugar, if using, baking powder, salt, and soda. Whisk to blend ingredients thoroughly. Stir in the corn kernels.
• In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.
• Carefully take the hot skillet out of the oven and set it on a rack. Add the remaining 2 tablespoons of butter to the skillet. Swirl the pan slightly to cover the bottom with the butter.
• Combine the dry ingredients with the buttermilk mixture until blended.
• Pour the batter into the pan and return the pan to the oven.
• Bake the cornbread for 23 to 26 minutes, or until it is golden brown and crusty along the sides.
• Serve and enjoy!

CORNBREAD WITH FRESH OR FROZEN SWEET CORN

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
• Sift together the flour, cornmeal, baking powder, and salt.
• Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).
• Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don't overmix the batter or your cornbread will be too tough.
• Pour the batter into your prepared baking dish and bake the cornbread immediately.
• Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.