Karen’s All American Cornbread

5 from 2 votes
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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.

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

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5 from 2 votes

Karen’s All American Cornbread

Servings: 16 servings
Prep: 12 minutes
Cook: 25 minutes
Total: 37 minutes
Karen’s All American Cornbread recipe
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!

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

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 37mgSodium: 216mgPotassium: 88mgFiber: 1gSugar: 6gVitamin A: 204IUVitamin C: 0.3mgCalcium: 72mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: side Cornbread, Side Dish
Cuisine: American
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5 from 2 votes (1 rating without comment)

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2 Comments

  1. 5 stars
    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.

    1. 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