Whole Kernel Corn Cornbread recipe

Cook corn from the cob, canned or defrosted frozen kernels

Preheat oven 400°

Spray pans with cooking spray


Flour mixture

Combine in a large separate bowl:

¾ C all purpose flour

¼ C oat bran

1 C corn meal

4 t baking powder

¾ t salt

¼ C sugar


Corn mixture

Combine in medium bowl using a hand mixer:

1 C 1% low fat milk

2 large eggs

1 ½ T vegetable oil

1/2 C whole kernel corn, cooked

2 T melted butter

¼ C honey


Add wet ingredients to dry mixture.

Using hand mixer, lightly mix in ½ whole kernel corn, cooked.

By adding the corn in twice you get the flavor and the second addition, you get the texture of biting into corn kernels.

Bake for 20-25 minutes/until wooden pick inserted in the center comes out clean.

Small loaf pans:  18 minutes

Muffins: 15 minutes

10” skillet: Oil pan & preheat before pouring mixture into it (time unknown)

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