Sweet Corn Cornbread

Cornbread, once a means for survival by European settlers of the New World, has evolved from a "sad paste of despair" to a much-loved staple in parts of America. 

In colonial America, the shortage of flour and sugar meant that settlers had to make do with bread made from ground maize, salt and water. Early cornbread went by names such as "pone, ashcakes, hoe-cakes, journey-cakes, johnny-cakes, slapjacks, spoonbreads and dodgers".

Today cornbread recipes vary depending on location baking techniques. In northern America cornbread tends to be made using yellow cornmeal while southern states prefer white.

For my cornbread recipe I use buttermilk, butter, sugar and eggs. The cornmeal is just gritty enough so that the outside of the bread forms a fine crust. It's delicious and I've been eating it for days. The first time I made it, I ate it with a slow-cooked beef and vegetable stew. This time I've been eating it for breakfast with sliced bananas on top. The recipe has just the right amount of sugar in it to pair it well with savory or sweet foods.

Cornbread

1/2 cup of butter
1/3 cup of white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
1 cup of sweet corn kernels

Method:

1. Preheat oven to 375 degrees. Grease an 8 inch square pan. 
2. Melt the butter in saucepan. Remove from heat and pour into a mixing bowl. Stir in sugar.  Add the eggs, one at a time, and whisk until combined.
3. In a separate bowl combine the buttermilk with baking soda and stir well. Pour buttermilk mixture into the melted butter mixture and stir well.
4. Use a wooden spoon to stir in the cornmeal, flour, and salt until mixed well and and only a few small lumps remain. Add the corn kernels and stir to combine.
5. Spoon batter into pan. 
6. Bake in the oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Comments

[VeggieGirl]

Classic comfort!!

[Manggy]

Oh, yum. I am a cornbread fan. I definitely like it on the slightly sweet side, and I pair it with sweetish savory foods like baked beans and such :)

[Wandering Coyote]

I love all kinds of corn bread, so thanks for posting this! I have a very similar recipe that you add blueberries to, and it's totally excellent.

[redmenace]

I'm a huge fan of the cornbread! Thanks for the recipe!

[Marc @ NoRecipes]

Yum, being a Yankee, I love sweeter cornbreads (which is another key difference between northern and southern cornbreads). Love that you put whole kernals in it:-)

[sharon]

I'm on a never ending search for "the" cornbread recipe so I look forward to trying yours!

[Cynthia]

I made Ina Garten's version of cornbread last weekend: Jalapeno Cheddar Corn bread.

Next weekend I am going to make yours. (I'm working on a corn bread column) :)

[Hayley]

I'm always disappointed when anyone makes a savory cornbread, I love the cake-like versions. This looks incredible, thanks for sharing!

[Syrie]

Hey VeggieGirl that's exactly what it is. I could eat it all day.

Mark it'd be perfect with baked beans. I'm going to try it. A great combo indeed.

Blueberries - Wandering Coyote - you're a genius.

No probs Redmenace. Hope you like it!

Hey Marc, I'm yet to try the more savory bread but I think I'm a sweet girl.

Hope you like it Sharon!

Yum - Jalapeno cheddar. Brilliant again. I'm getting such great ideas from you all. Cheers.

No worries Hayley. Hope you like it!

[Sophie]

In Belgium, we do not eat cornbread. I wanted to ask: with what do you eat it? Or do you eat it instead of bread? In the morning or evening? With meat? I want to make your recipe but do not know with what to eat it!! Thanks!!

[Sapuche]

This is such a simple, rewarding recipe. I made it this weekend and the cornbread came out great. (It went especially well with chile verde.) Thank you for sharing this!

[Julia]

Oh, I just love cornbread. And the color contrast in your photo is fabulous.

[Next generation star trek]

I love your blog so much, and there are just some differences with others'. Hope there will be more wonderful things in your blog. Happy every day! http://www.star-trek-dvd.com/star_trek/The_Next_Generation/index.html

[R Becklund]

Being in Texas we eat lots o cornbreak. I like making mine with green chiles. I'll be trying your recipe, can never have too many cornbread recipes! Thanks!