How to bake cornbread using fresh corn kernels?

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Cornbread with fresh kernels for texture and sweetness

Adding fresh kernels to cornbread gives pops of juiciness and a fresh-corn aroma. Use a reliable cornmeal-based recipe and fold kernels in gently.

Basic mix:

  • 1 cup cornmeal, 1 cup all-purpose flour
  • 1–2 tbsp sugar (optional)
  • 1 tbsp baking powder, 1/2 tsp salt
  • 1 cup milk, 1 egg, 1/4 cup melted butter or oil
  • 1 cup fresh corn kernels

Method:

  1. Preheat oven to 400°F (200°C) and grease a skillet or baking pan.
  2. Combine dry ingredients, whisk wet ingredients, then mix just until combined. Fold in corn kernels.
  3. Pour into pan and bake 20–25 minutes or until golden and a toothpick comes out mostly clean.

Variations:

  • Cheesy: fold in grated cheddar and chopped jalapeño.
  • Sweet: add honey or extra sugar and serve with butter and jam.
  • Skillet method: cook in a preheated cast-iron skillet for a crisper edge.

Tips:

  • Don’t overmix the batter to avoid dense bread.
  • If kernels are very juicy, pat dry to prevent soggy batter.
  • Serve warm; cornbread firms up as it cools.

Avoid adding too much liquid for very fresh kernels—they can release water during baking and alter texture.