Cornbread Recipe With Corn Kernels And Sour Cream Cornbread With Fresh or Frozen Sweet Corn

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Prep:
10 mins

Cook:
25 mins

Total:
35 mins

Servings:
9 servings

Yield:
9 pieces
Nutrition Facts (per serving)
211 Calories
10g Fat
26g Carbs
5g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 9
Amount per serving
Calories 211
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 28%
Cholesterol 64mg 21%
Sodium 358mg 16%
Total Carbohydrate 26g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 5g
Vitamin C 1mg 6%
Calcium 130mg 10%
Iron 2mg 9%
Potassium 143mg 3%
*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.)

Cornbread is easy enough to make and appreciate for its simplicity, as it’s comprised of basic ingredients such as cornmeal, flour, eggs, butter, sugar, and milk. However, you can also think of it as a template you can customize to your tastes by adding and subtracting ingredients that pair well with corn.

But one of the easiest ways to jazz up a basic cornbread is by adding sweet corn, which creates more layers of that sweet and sunny flavor.

Fresh corn is always best if it’s in season, cut straight off the cob, but frozen is nearly as good. Just let the corn thaw and then drain it completely, patting dry if needed. Canned corn also works in a pinch, too, as long as you drain it thoroughly before mixing it into the batter.

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Click Play to See This Cornbread Recipe Come Together

“One cup of sifted flour weighs 4 ounces, and the cornbread was perfect with that amount and the 1 cup of cornmeal. I made it twice—once with 1/2 cup of sugar and again with 1/4 cup of sugar. Both were very good. I used thawed frozen corn. It was a quick, easy preparation.” —Diana Rattray

Cornbread With Fresh or Frozen Sweet Corn Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup all-purpose flour, sifted

  • 1 cup yellow cornmeal

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup half-and-half

  • 2 eggs, beaten

  • 1/4 cup unsalted butter (or shortening), melted, plus extra for greasing the dish

  • 1/2 cup sugar, optional if you prefer unsweetened cornbread

  • 1 cup sweet corn (fresh, thawed, or canned, drained well)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for corn bread recipe gathered

    The Spruce Eats / Julia Hartbeck


  2. Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.

    Greased square glass baking pan

    The Spruce Eats / Julia Hartbeck


  3. Sift together the flour, cornmeal, baking powder, and salt.

    Flour sifted with wire mesh sieve onto cornmeal in mixing bowl

    The Spruce Eats / Julia Hartbeck


  4. Combine the half-and-half, eggs, butter (or shortening), and sugar (if using).

    Half-and-half, eggs, and butter being stirred smooth in a bowl with a wooden spoon

    The Spruce Eats / Julia Hartbeck


  5. Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the corn, but don’t overmix the batter or your cornbread will be too tough.

    Corn kernels being folded into the thick batter with a wooden spoon

    The Spruce Eats / Julia Hartbeck


  6. Pour the batter into your prepared baking dish and bake the cornbread immediately.

    Thick batter poured into square glass baking pan

    The Spruce Eats / Julia Hartbeck


  7. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.

    Golden baked cornbread with a slightly cracked surface

    The Spruce Eats / Julia Hartbeck


Tips

  • You can mix up the dry ingredients and the liquid ingredients and hold them separately for a few hours. But once you’ve combined the dry with the wet, it’s best to get the batter in the baking dish and bake as soon as possible.
  • When greasing your baking dish, don’t do it too early in the process, or the shortening can melt and pool at the bottom of the dish.
  • You don’t need to flour the baking dish. Using butter, shortening, or plain cooking spray is sufficient.

Recipe Variations

  • To add a bit of zest to your cornbread, stir in one or two finely diced fresh green chiles (such as Anaheim or poblano) or about 1/4 cup of canned diced green chiles.
  • You can also use melted bacon fat in place of some or all of the butter. For that matter, crumbled bacon would also be a welcome addition to this recipe.
  • If you want to make muffins instead of cornbread in a baking dish, they’ll cook more quickly, so start checking them after 18 minutes or so. When the edges pull away and a toothpick comes out dry, they’re done.
  • If you’re following a low-carb diet, this keto cornbread recipe will work for you.

How to Store and Freeze

  • Store homemade cornbread in an airtight container or zip-close bag at room temperature for up to two days or in the fridge for up to one week.
  • To freeze cornbread, wrap it with foil or freezer wrap. For best quality, freeze cornbread for up to three months.

What Is the Difference Between Stone-Ground and Regular Cornmeal?

Stone-ground cornmeal is ground between moving stones, which means the final meal contains some of the hull and germ. It is coarser than most packaged cornmeal you find in the supermarket. Regular cornmeal may be stored in a dark, cool place, but stone-ground should be transferred to an airtight container and stored in the refrigerator for up to three months. Freeze cornmeal in an airtight container for longer storage.

What Can I Substitute for Milk in Cornbread?

If you don’t have any dairy—milk or half-and-half—here are some options. The texture and taste may be slightly different from what you are accustomed to, but as long as the ingredient has some fat and some liquid, it can work. Use the same amount of these liquids as you would the milk.

  • Water and 1 1/2 tablespoons extra butter
  • Soy, almond, oat, or other nondairy, plant-based milk can be used. Coconut milk would lend a subtle tropical flavor to the cornbread.
  • Thinned-out plain yogurt or sour cream adds some tang and richness.

Helpful Links

  • About Cornmeal, Grits, and Polenta
  • How to Cut Fresh Corn From Cobs
  • Dairy-Free Cooking Substitutes

Video about Cornbread Recipe With Corn Kernels And Sour Cream

CREAM STYLE, SOUR CREAM CORN BREAD JEAN JEANS KITCHEN

Hey Guys! Try this awesome recipe. Cream style cornbread with sour cream. Enjoy and be blessed

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