July 23, 2015 Published by Dina

Local corn this year is early by about two weeks, thanks to the warm Okanagan summer. I have been buying and cooking it on the cob and off the cob, steaming or grilling and adding it to other vegetables. I had some leftover corn the other day and used it  in this moist and light cornbread to go with a baked bean dish that I prepared but forgot to photograph. Cornbread goes well with BBQ style foods, baked beans, chilli, soups salads and more. I like it a little sweet so I add sugar or sometimes maple syrup or agave. I used fresh corn kernels in this recipe but frozen corn is also fine.




1 cup cornmeal

3/4 cup flour

2 tablespoons sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 3/4 cups buttermilk

1/2 cup corn oil or melted butter

1 cup corn kernels, fresh or frozen



Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl and mix.

In another bowl combine eggs, buttermilk and oil and whisk together.

Add the buttermilk mixture to the cornmeal-flour and mix with a spatula just until blended.

Add the corn kernel and fold them into the batter.

Pour into an oiled (or sprayed) 8X8 cake pan.

Bake at 375℉ until golden and cooked through, about 25 minutes.

Let cool a little before cutting.





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