Get ready to transform your baking game with the most irresistible Whole Kernel Corn Bread that will make your taste buds dance with joy! This isn't just another cornbread recipe - it's a rustic, hearty masterpiece that bridges traditional American comfort food with modern, wholesome ingredients. Imagine a golden, moist loaf packed with sweet whole kernel corn, studded with rich whole wheat flour, and delivering a perfect balance of sweetness and texture that'll have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup whole kernel corn
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup honey
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch loaf pan with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the whole wheat flour, cornmeal, baking powder, and salt. Whisk these dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, mix the whole kernel corn, milk, honey, and vegetable oil. Stir until the honey is completely dissolved and the ingredients are well incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Mix just until the ingredients are combined and no dry flour is visible.
- Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula to ensure uniform baking.
- Place the pan in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove the corn bread from the oven and let it cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
- Slice and serve warm with butter, honey, or as a side to soups and stews.
Tips
- • For the most tender cornbread, avoid overmixing the batter - mix just until ingredients are combined to prevent a tough texture. • Use room temperature milk and eggs (if adding) to help ingredients blend more smoothly. • For extra moisture, you can substitute some of the milk with buttermilk or yogurt. • Check your cornbread a few minutes early - oven temperatures can vary, and you want to catch it just before it becomes too dry. • Let the cornbread cool slightly before slicing to help it set and make cutting easier. • For a flavor boost, try adding jalapeños, shredded cheese, or crispy bacon bits to the batter. • Store leftover cornbread in an airtight container and reheat briefly in the oven to restore its fresh-baked texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: g
Cholesterol: 5mg
