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Karen’s All American Cornbread recipe
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5 from 2 votes

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!
Prep Time12 minutes
Cook Time25 minutes
Total Time37 minutes
Course: side Cornbread, Side Dish
Cuisine: American
Keyword: best cornbread!, Karen’s Foolproof All American Cornbread
Servings: 16 servings
Author: Karen Sheer a zest for life

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 large bowl, stir together the first 6 dry ingredients (cornmeals through salt) until blended.
    In another bowl, beat together the buttermilk, eggs and melted butter until well blended.
    Add the wet ingredients to the large bowl 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: 145kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 216mg | Potassium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 204IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 1mg