I am in love with fresh corn on the cob this season. I can’t get enough of it. In fact, this last week I spent an afternoon freezing the corn from a few dozen ears so that we’ll have the good local stuff all winter long. I’ve been putting corn in salads, tacos, on top of pizzas and in soups. And of course, you can’t beat it straight off the cob with a little butter and sprinkling of salt and pepper.
It was only a matter of time before it showed up in my baked goods. And so here you have it, the corniest corn bread there ever was.
And I don’t mean corny like cheesy or over-the-top. I mean that this cornbread is packed with actual corn. You can use frozen corn, but since the fresh stuff is still in season why would you? I added some thyme to give it more of a savory flavor and it went great alongside the barbecue chicken and baked beans of our Labor Day feast. It was even great the next morning, toasted and slathered with a little butter and honey.
I think cornbread is highly underrated. Many people make it using a box mix and hope for something more resembling a cake than a bread. This recipe is not difficult to prepare and is definitely better than one from a box. It’s not too sweet, has a nice crumbly texture and a pleasing crunch from the corn kernels. It’s great any time of day and is delicious served alongside almost any dish or even all by itself.
There’s no better way to bridge the gap between the abundance of summer and the season of comforting casseroles and hearty slow cooked meals. Goodbye summer, hello fall!
- 1 cup (125 grams) all-purpose flour
- 1 cup (215 grams) yellow cornmeal
- 6 tablespoons (60 grams) sugar
- 2½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon thyme (about 10 stems), chopped
- 1 cup (236 ml) buttermilk
- 3 tablespoons (42 grams) unsalted butter, melted
- 3 tablespoons vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 cup (150 grams) corn kernels, fresh (from 1 large ear) or frozen
- Preheat oven to 375 degrees F. Grease a 9-inch cast iron skillet, or butter and flour a 9-inch round cake pan.
- In a large bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda, salt, and thyme. In a separate bowl whisk together the buttermilk, butter, vegetable oil, egg and egg yolk. Pour wet ingredients on top of the dry ingredients and gently stir together. Fold in the corn kernels. Do not overmix, batter should be somewhat lumpy.
- Poor batter into the prepared pan and bake until top is golden, 30-35 minutes. Serve warm or at room temperature.
- Store cornbread in an airtight container at room temperature for up to several days.
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