Traditional Southern Corn Bread with Whole Corn

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Traditional Southern Corn Bread with Whole Corn
Serves 8
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  1. 2 Cups Yellow Cornmeal
  2. 2 Cups All-Purpose Flour
  3. ½ Cup Granulated Sugar
  4. ¼ Cup Honey
  5. ½ tsp. Salt
  6. 2 TBSP Baking Powder
  7. 2 Extra Large Eggs
  8. 1 Cup Butter, Melted
  9. 3 ½ Cups Buttermilk
  10. 1 Cup Sweet Corn Kernels, Pulsed in Food Processor
  1. In a large bowl mix together the corn meal, flour, salt, and baking powder.
  2. Pulse the fresh corn in a food processor until you have a chunky puree.
  3. In a separate bowl mix together the eggs, butter, honey, buttermilk and corn puree.
  4. Add this liquid mixture to the dry ingredients and stir until well blended.
  5. Prepare a 9” x 13” casserole dish and spray liberally with non-stick vegetable spray.
  6. Pour the cornbread batter into the casserole dish and bake in a preheated 400 degree F oven for approximately 45 to 50 minutes, or until a knife inserted into the center comes out clean.
  7. Serve warm.
  1. Makes 1 - 9” x 13” casserole dish.
Nino Salvaggio