Classic Cornbread

Classic Cornbread

Cornbread is a comforting delight made extra special with fresh corn kernels. If you’d like to play with the flavours, we recommend adding a pinch or two of fresh thyme for a fun twist. However, this recipe is just perfect served plain with butter or homemade preserves, and is a wonderful side to accompany any autumn meal.

PREP TIME

15 minutes

COOK TIME

20-25 minutes

INGREDIENTS

  • 2½ cups (313 g) all-purpose flour
  • 1 cup (164 g) yellow cornmeal, fine
  • 2 tsp (10 g) baking powder
  • 1 tsp (6 g) salt
  • 1 tsp (5 g) baking soda
  • ⅓ cup (76 g) unsalted butter, melted and cooled
  • ¼ cup (63 ml) canola oil
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar (packed)
  • 2 eggs
  • 1 cup (250 ml) whole milk
  • ¾ cup (188 ml) sour cream
  • 1 cup (160 g) fresh kernels from 1 cob of corn or frozen corn

INSTRUCTIONS

1. Preheat oven to 400°F (205°C). Grease a 13x9-inch pan or a 10” cast iron skillet.

2. In a large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Whisk together until well combined.

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3. In a separate bowl, whisk the melted butter, canola oil, and Redpath® Golden Yellow Sugar together until combined.

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4. Whisk eggs into the wet mixture.

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5. Add milk and sour cream, whisk until fully blended.

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6. Pour the wet ingredients into the dry ingredients, gently fold together until a few flour streaks remain.

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7. Fold in the corn kernels, making sure they are evenly distributed.

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8. Pour the batter and smooth into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the centre of the cornbread comes out clean and the top is golden brown in colour. Let cool before slicing.

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CHEF'S TIPS

*Redpath Dark Brown Sugar can be used in place of the Redpath Golden Yellow Sugar.

*The fine cornmeal can be substituted with medium or coarse cornmeal; however, the cornbread will be more crumbly and a bit drier in texture. Best to use a mixture of fine and coarse cornmeal if wanting to substitute.

*Try using white or blue cornmeal in place of the yellow cornmeal.

*Full-fat yogurt can be substituted for the sour cream.

*Add 1 or 2 tablespoons of minced jalapenos when adding the corn kernels for added heat. Keep the seeds if you want it extra spicy. Remove for a subtle hint of spice.

*Add 1/2 cup of cheddar cheese (or any cheese) to the dry ingredients for cheesy cornbread.

*Experiment by adding minced garlic, fresh or dried herbs (eg. thyme, rosemary, chives, sage).

*Spread with butter and/or honey sprinkled with salt.

*Serve as a side to chili, soups, or stews.