Double Corn Delight Cornbread
Recipe Introduction
Ever had cornbread that tasted like sand? Me too! It's heartbreaking. Let's dive into some cornbread recipes with corn that will change your mind forever. This one is a winner, trust me.
Quick Hook
Ready for the best cornbread recipe ever? This "Double Corn Delight" is sweet, corny and moist. We're talking proper comfort food.
Brief Overview
Cornbread is a classic Southern staple. It’s often served at barbecues. This easy recipe only takes about 45 minutes. It makes 8 delicious servings.
Main Benefits
Corn provides fibre and adds sweetness. Serve this at your next BBQ. The double corn makes it extra special. Honestly, it's moreish!
Let's Talk Cornbread, Shall We?
This recipe is all about maximizing that corn flavour. My grandma used to make cornbread, but it was always a bit dry.
I've tweaked things a bit. This version uses both cornmeal and actual corn kernels.
Want to spice things up? Throw in some jalapeños. Now you have Jalapeño Cornbread . This gives it a lovely kick. Think easy Mexican cornbread vibes.
A hot tip? Use a cast iron cornbread recipe for a crispy crust. Trust me, it makes all the difference! This is honestly my favourite way to do it.
Why This Recipe Rocks
What makes this recipe stand out? It's the double corn, naturally. I like to use stone ground cornmeal, if I can find it.
I think it adds a certain something, you know? For even more of a twist you could always explore sweet and savoury cornbread recipes
Oh, and here’s the fun part. I've even made this vegan before! It turned out pretty good too.
Right, now that we've whetted your appetite, let's get into the ingredients. You'll need the usual suspects and some corn! This cornbread is going to be one of your favorite cornbread side dishes
Alright, let's dive into the ingredients and gear you'll need to make this killer Double Corn Delight Cornbread . Honestly, it's easier than making toast after a night at the pub.
Gearing Up for Cornbread Glory
Main Ingredients: Corn, the Star of the Show
Okay, here's the breakdown of what you'll need. Don't sweat it too much, precise measurements are overrated… mostly kidding!
- Flour: 1 cup (125g) all-purpose, spooned and leveled. Nobody wants a flour bomb.
- Cornmeal: 1 cup (160g) yellow cornmeal, stone ground if you can find it. It just tastes... better.
- Sugar: 1/4 cup (50g) granulated. This recipe is sweet. You know, to balance the savory .
- Baking Powder: 1 tablespoon . Gets the party started!
- Baking Soda: 1/2 teaspoon . It's baking magic!
- Salt: 1/2 teaspoon . Don't forget it!
- Buttermilk: 1 cup (240ml) . Proper buttermilk is key for moisture, lads.
- Butter: 1/4 cup (56g) unsalted, melted.
- Eggs: 2 large . Free range if you can, the yolks make for that nice rich colour.
- Frozen Corn Kernels: 1 cup (150g) , thawed and drained, for the batter.
- More Frozen Corn Kernels: 1/2 cup (75g) , thawed and drained, for topping. We're serious about this corn business.
For the cornmeal , aim for stone ground if you can get your mitts on it. It has a more rustic texture and flavour.
For the buttermilk, the real stuff is always better, but we've all been there, haven't we? If you don't have buttermilk, you can always use a Buttermilk Substitute .
Seasoning Notes: Spice It Up... Or Not!
Essential spice combinations are not a must, and they're not required in cornbread recipes with corn . The flavors of this recipe are just sweet and savory.
But adding diced Jalapeño Cornbread for a kick is an option, just fold 1-2 diced jalapeños (seeds removed if you're a wimp) into the batter.
Honestly, a touch of chili powder can be amazing too. If you have flavor enhancers and aromatics like Garlic powder a dash can also be used.
For a cornbread recipe sweet , a drizzle of honey after baking is a pure win. Think of your sweet and savory cornbread recipes .
Quick substitution options? If you're out of buttermilk, a cup of milk with a splash of lemon juice works in a pinch.
Equipment Needed: Keep It Simple
- 9 inch cast iron skillet (preferred) or 9 inch square baking pan. A Cast iron cornbread recipe is the best. It gives a crispy crust that's to die for. If you've got one, use it. If not, a baking pan is just fine.
- Mixing bowls. Obvious, innit?
- Whisk.
- Measuring cups and spoons. Unless you're really good at eyeballing things.
Don't have a whisk? Fork. Don't have measuring cups? Use a mug and a spoon. We aren't in the Great British Bake Off here, let's make it a Best Cornbread Recipe without fuss!.
The key is the moist cornbread recipe ingredients, not the fancy gear. So, ready to bake?
Let's Get Baking: My "Double Corn Delight" Cornbread
Alright, let's chat cornbread, yeah? It's like a hug in bread form. Forget those dry, crumbly nightmares. We're going for a moist cornbread recipe , bursting with corn flavor.
Think perfect with chili on a cold night. Honestly, this one is so easy, even I can't mess it up!
Prep Like a Pro
Mise en place, darling, it's the key. Get your ingredients measured. Thaw those frozen corn kernels, so we can start doing some sweet and savory cornbread recipes .
I use my trusty pyrex measuring cups. It saves so much time. Remember, safety first. Oven gloves are a must.
We don't want any burnt fingers.
step-by-step: Cornbread Magic
- Preheat that oven to 400° F ( 200° C) . Chuck your cast iron skillet in there too. A hot skillet makes all the difference.
- In a big bowl, whisk together 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, whisk 1 cup buttermilk, 1/4 cup melted butter, and 2 eggs.
- Pour the wet stuff into the dry and mix gently. Don't overdo it. Just until combined.
- Fold in 1 cup of thawed corn. Yum.
- Take out that hot skillet carefully. Drop in 1 tablespoon butter. Swirl it around to grease the pan. Pour in the batter. Sprinkle the remaining 1/2 cup corn on top.
- Bake for 25- 30 minutes . A toothpick should come out clean. Golden brown is your goal.
- Cool slightly before slicing.
Pro Cornbread Tips
Want that golden crust? The hot skillet is your friend. Don't overmix the batter. It makes for tough cornbread. Oh, and I tried adding diced jalapeños once.
Hello spicy Jalapeño Cornbread ! It's amazing.
Best cornbread recipe around? Maybe. But it's certainly the easiest.
Craving homemade cornbread muffins ? Pour the batter into muffin tins. Bake for a shorter time, of course. I once accidentally used salted butter instead of unsalted.
Not the end of the world. Just a tad saltier. I have so many cornbread recipes with corn !
Recipe Notes: Let's Talk Cornbread!
Honestly, this Double Corn Delight Cornbread is a winner. It is one of the best cornbread recipes I've ever made! You know?
Serving This Bad Boy
Plating? Keep it simple. A rustic slab of cornbread on a wooden board looks amazing. Want to impress? Serve it warm with a dollop of honey butter.
Trust me. You should serve it with chili, or maybe some pulled pork. A sweet tea or even a local craft beer complements it nicely.
It's great with cornbread side dishes too.
Storing Leftovers (If There Are Any!)
Got leftovers? Wrap the cornbread tightly in cling film or put it in an airtight container. It will keep in the fridge for up to three days.
You can also freeze it! Wrap individual slices tightly and freeze them for up to two months. Reheat in the oven at 350° F ( 175° C) or pop it in the microwave.
Changing Things Up
Feeling adventurous? Throw in some diced jalapeño cornbread for a bit of a kick. Or, swap out the frozen corn for some fresh sweetcorn kernels if you are making this in the summer.
For a dairy-free version, use plant based milk and vegan butter. And make sure you replace the eggs!. These adaptations make the recipe more accessible, regardless of what your dietary needs may be.
It could even be a great Easy Mexican cornbread by adding jalapeños!
Nutrition Stuff (The Easy Version)
Each serving has about 250 calories. It's got some protein, some fat, and some carbs. This moist cornbread recipe has fiber from the cornmeal.
It's not a health food, but it's definitely good for the soul.
There you have it! A classic cornbread recipe sweet , perfect for any occasion. Don't be scared to experiment. I hope these cornbread recipes with corn inspire you! Happy baking, angels! It is really fun to prepare sweet and savory cornbread recipes .
Frequently Asked Questions
Can I use fresh corn instead of frozen in this cornbread recipe with corn?
Absolutely! Fresh corn is a fantastic substitute for frozen, especially when it's in season. Blanch the corn on the cob for a few minutes, then cut the kernels off. You might even find it adds a bit more sweetness and a lovely "pop" to each bite, making your cornbread even more delightful.
My cornbread always turns out dry. What am I doing wrong?
Dry cornbread is a common woe! The culprit is often overbaking. Start checking for doneness a few minutes before the recommended bake time. Also, ensure you're not overmixing the batter, as this develops gluten and can lead to a tougher, drier texture.
A little extra buttermilk can also help keep things moist, like a proper Bakewell tart.
What can I serve with this cornbread?
Cornbread is super versatile. It's a classic pairing with chili, BBQ ribs, pulled pork or any kind of grilled meat. Think of it as the perfect sidekick to anything hearty and savory. You can also serve it with honey butter for a sweet and savory treat, or alongside a warming bowl of vegetable soup.
How do I store leftover cornbread and how long will it last?
To keep your Double Corn Delight Cornbread fresh, store it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze it! Wrap individual slices tightly in plastic wrap and then place them in a freezer bag.
Frozen cornbread will last for up to 2-3 months. Reheat in the oven or microwave for the best results.
Can I make a vegan version of these cornbread recipes with corn?
Yes, you absolutely can! Substitute the buttermilk with a plant based milk mixed with a tablespoon of lemon juice or apple cider vinegar. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs, and swap out the butter for a vegan butter substitute.
It's easier than queuing for Wimbledon tickets, I promise!
I don't have a cast iron skillet. Can I still make this cornbread?
No worries! While a cast iron skillet gives the cornbread a lovely crispy crust, you can definitely use a regular 9 inch square baking pan instead. Just make sure to grease the pan well to prevent sticking. The taste will still be fantastic, even without the rustic charm of the cast iron.
Double Corn Delight Cornbread
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 250 |
|---|---|
| Fat | 12g |
| Fiber | 3g |
