Moist cornbread with fresh corn kernels
Adding fresh corn kernels boosts moisture and texture in cornbread. The kernels add pops of sweetness and keep the crumb tender when balanced with the right wet-to-dry ratio.
Recipe tips:
- Use a combination of cornmeal and all-purpose flour to avoid a gritty texture; a typical ratio is 1:1.
- For moisture: add fresh corn kernels (about 1 to 1 1/2 cups for a 9-inch pan) and an extra 1–2 tablespoons of oil or melted butter.
- Use buttermilk or milk plus a tablespoon of vinegar as the liquid; the acidity tenderizes the crumb.
- Don’t overmix: stir batter until just combined to keep cornbread fluffy.
Optional additions:
- Fold in a tablespoon of honey or sugar for added moistness and flavor.
- Add grated cheddar and chopped jalapeño for savory cornbread.
Baking tips:
- Preheat the oven and warm your skillet or pan so the cornbread gets an initial lift.
- Bake at 400°F (200°C) for 20–25 minutes until golden and a toothpick comes out mostly clean.
Fresh kernels keep cornbread juicy and give a delightful texture contrast—just balance liquids and avoid overworking the batter.