I had this thought that a cornbread that actually had some corn kernels in it would be yummy.
So, I went on a Google hunt for such a recipe. It didn’t take long to find the winner: Smitten Kitchen’s Corniest Corn Muffins.
Of course I adjusted the recipe. I am not looking for a sweet bread, so I decreased the sugar. I used whole wheat flour instead of white and the texture did not suffer at all. I made a loaf instead of muffins (easier pan to clean, less mess to serve). I also doubled the batch and adjusted the ingredients a bit to make them faster and easier to measure.
Here, then, is my latest cornbread iteration. I am quite enjoying it!
Whole Grain Cornbread With Corn
Next, grease or line your pans. You can make 24-30 muffins or a thick 9×13 loaf or a thin jelly roll or baking sheet loaf. I like to use a baking sheet. You can easily halve this recipe and make 12 muffins, an 8×8, or a 9×13. Preheat the oven to 375-degrees.
Then whisk together dry ingredients:
- 2 cups whole wheat flour
- 2 cups cornmeal
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Next, stir in the wet ingredients:
- 3 eggs
- 1/2 cup butter, melted
- 1/4 cup oil (or more melted butter)
- the 2 cups of “buttermilk”
- 2-3 cups frozen corn
I like to make a big batch like this because then we can eat the leftovers for breakfast or lunch the next day. It also freezes well (baked), if you want to put half in the freezer for another meal.