Buttery Cornbread With Corn Kernels

Cornbread With Corn

Diana Rattray

Prep: 10 mins
Cook: 23 mins
Total: 33 mins
Servings: 8 servings
Nutrition Facts (per serving)
233 Calories
11g Fat
30g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 233
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6g 30%
Cholesterol 48mg 16%
Sodium 540mg 23%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 6g
Vitamin C 1mg 7%
Calcium 113mg 9%
Iron 1mg 8%
Potassium 195mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious, buttery cornbread made with the addition of corn kernels. The corn adds texture and flavor to this Southern-style cornbread. There's little or no salt in this version, which is the Southern preference. If you like sweet cornbread, add about 1/4 cup of sugar to the batter.

This is an excellent choice for any meal, and especially appropriate for a New Year's Day dinner. The corn in the bread is said to symbolize gold nuggets in the "gold" cornbread.

This cornbread is the perfect bread for a meal of beans or peas, or bake it to serve with chili or greens.


  • 1 1/2 cups cornmeal

  • 1/2 cup all-purpose flour

  • 1 tablespoon sugar, optional

  • 1 1/2 teaspoons baking powder

  • 1 scant teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup canned or cooked corn, drained

  • 1 1/2 cups buttermilk, well shaken

  • 1 large egg

  • 6 tablespoons (3 ounces) unsalted butter, melted, divided

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Place a cast-iron skillet in the oven to heat for 10 minutes.

  3. 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.

  4. In another bowl, whisk the buttermilk and eggs together until well blended. Whisk in 4 tablespoons of the melted butter.

  5. 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.

  6. Combine the dry ingredients with the buttermilk mixture until blended.

  7. Pour the batter into the pan and return the pan to the oven.

  8. Bake the cornbread for 23 to 26 minutes, or until it is golden brown and crusty along the sides.

  9. Serve and enjoy!

Recipe Variations

  • For sweet cornbread, add about 1/4 cup of sugar to the batter.

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