Karen’s All American Cornbread
May 12, 2016, Updated Nov 01, 2024
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!
Let’s Talk about Cornmeal!
I USE HALF MEDIUM GRIND CORN MEAL & HALF CORN FLOUR
This Cornmeal and Corn Flour is readily available, and my go-to products for making cornbread.
Bob’s Red Mill Medium Grind Cornmeal Organic:
Organic Whole Grain Corn Flour is always 100% stone ground and includes all of the nutrients from the bran, germ and endosperm. It’s wonderfully flavorful, and its fine texture produces a tender cornbread that is richer and less crumbly than one made with corn meal. Not fine enough for me, so I use half Corn Flour!
Bob’s Red Mill Organic Corn Flour:
Makes incredible cornbread, providing a rich flavor and great texture. They grind 100% whole grain organic corn to create a lightly textured meal.
TOGETHER they make the PERFECT Cornbread! I use HALF of each.
100% Cornmeal, like many recipes recommend has a grainIer texture.
There are so many choices when it comes to choosing cornmeal!
I am also happy with: Palmetto Farms Stone Ground Yellow Corn Meal Flour Non-GMO, that I brought back from a trip down south (available on Amazon.)
I typically make this recipe with Gluten Free Flour!
In addition to the cornmeals… hubby is gluten free and I think it is delicious!
How to Store the Cornbread:
I typically cut the cornbread into squares, save some to eat… and wrap the remainder in waxed paper, than into a container with a good seal, and freeze
Enjoy! (Remember to make some honey- butter!)
Karen
Also see:
Karen’s Cornbread Loaf with Jalapeño
Skillet Jalapeño Cornbread
Karen’s All American Cornbread
Equipment
- 1 9" X 9" baking pan can also use 9" loaf pan
Ingredients
- 1/2 cup cornmeal, organic, medium grind
- 1/2 cup corn flour
- 1 cup flour, use all-purpose gluten free flour for GF
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk, or sour cream & milk mixed together
- 2 large eggs, room temperature
- 6 tablespoons butter, melted
- 1/2 cup fresh corn kernels, from one medium ear of corn
Instructions
- Cut kernels off cob. Steam for just 2 minutes until crisp tender, cool.
- Preheat the oven to 325 degrees. Butter a loaf pan or a 9"x9" baking pan.In a bowl, stir together the first 6 ingredients (cornmeals through salt) until blended. In another bowl, beat together the buttermilk, eggs and melted butter until well 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.
Suggestions:
- For a sweet cornbread: adjust the sugar to 2/3 cup.
- For stuffing, you can substitute the fresh corn for 1/4 cup chopped pecans.
- * For a lighter textured corn bread use HALF Corn Flour (not cornstarch) and HALF medium grind Cornmeal. Corn Flour: made from very finely milled dried corn kernels. I LOVE THIS!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My goodness the best cornbread I ever made! So tender, I guess from the buttermilk and cooking time. How wonderful to have a great gluten free recipe. I added the fresh corn and happy I did, added a more pronounced corn flavor. I froze half for another time, how to you think I should defrost it for serving?
Honey butter is so easy to make with room temperature butter. Thank you for this recipe.
Thank you Marissa for writing – so happy to hear “the best you ever made!” About freezing/defrosting: Defrost at room temperature, or in the refrigerator until pliable. Reheat if you like at 325 degrees, covered, or uncovered if you like it crispy. 😀Karen