You must be logged in to bookmark
Log In / Sign Up

Click here to see the related post

Karen's All American Cornbread

Karen’s All American Cornbread

A simple and yummy cornbread, which is gluten-free adaptable.
Bakes up high; tender inside with a little crunchy exterior. If cornbread is not in your Thanksgiving stuffing – add some to your holiday table!
Of course, add some honey butter to slather on!

An easy cornbread recipe... eat some, freeze some for another day
An easy cornbread recipe… delicious with fresh corn kernels! Eat some, freeze some for another day. Serve with Honey Butter.

Karen's All American Cornbread


1 cup cornmeal (organic)

1 cup flour (use all-purpose gluten free flour for GF)

⅓ cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups buttermilk, or sour cream & milk

2 large eggs

6 tablespoons butter, melted

½ cup fresh corn kernels, cooked 2 minutes



Preheat the oven to 350 degrees. Butter a loaf pan or a 9″x9″ baking pan. In a bowl, stir together the first 5 ingredients until blended.
In another bowl, beat together the remaining ingredients until blended.
Add the dry ingredients and stir with a wooden spoon until the mixture is blended. Do not over mix. Spread into the pan and bake for 25 – 30 minutes or until the top is golden. Cool and cut into squares.


Delicious with Honey Butter: Mix equal parts of room temperature whipped butter with honey. Add a pinch of salt if desired. Use immediately or refrigerate and scoop with a cookie scoop next to each wedge of cornbread.

For a sweeter cornbread: adjust the sugar to 2/3 cup.
For stuffing, you can substitute the fresh corn for 1/4 cup chopped pecans.

If using as a topping: Omit the fresh corn kernels.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode