This upgrade on my older cornbread recipe is great, since it includes corn within the batter as well. Yum! We really enjoy eating it with corn and bacon chowder - a cozy winter meal. My older cornbread recipe is equally delicious, but I often use that one when I'm making stuffing, whereas this is a nice bread to accompany stews and soups. Enjoy!
A yummy slice of cornbread - filled to the brim with fresh corn, too!
Cornbread
Makes 8 x 10 or 9 x 13" pan.
Preheat oven to 400 F. Line pan with parchment paper.
In a bowl, whisk together:
1 1/4 cup cornmeal
1 cup Kristin's Gluten-Free Flour Mix (OR 1/2 brown rice flour, 1/4 cup tapioca starch, 1/4 potato starch, 1/2 tsp xanthan gum)
1/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Add and whisk in:
1 cup milk
1/4 cup melted butter
1/4 cup honey
1 egg
Fold in:
2 cups thawed sweet corn kernels (or fresh kernels)
Spread batter into pan. Drizzle with honey before baking (optional, but quite nice).
Drizzled with honey and ready to bake.
Bake for 20-25 minutes, until nicely golden brown.
Just out of the oven.
Remove and let rest in pan for 5-10 minutes. Then I like to slide it onto a cooling rack to avoid any sogginess as it cools. Slice and serve! Delicious with butter. Leftovers store perfectly cut and in the refrigerator for several days. Reheat with a dollop of butter on top. You can also slice and freeze for later. Enjoy!
So yummy served with corn and bacon chowder, or a homemade chili.
