Double Corn Cornbread

Quick and easy, this cornbread can be paired with a hearty duck chili for lunch or dinner.


Prep Time {20 min}

Cook Time {25 min }

Serving Size {12 servings}


2 cups Yellow Cornmeal

2 cups All-Purpose Flour

1/2 cup Sugar

1 Tbsp. Baking Powder

1 1/2 tsp. Salt

5 large Eggs, separated

2 cups Buttermilk or Half and Half

1/2 cup Butter, melted, cooled

1 cup Fresh or Thawed Frozen Corn Kernels

Optional Honey Butter*


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1. Heat oven to 400°F. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt, mixing well.

2. Place egg yolks in a medium bowl. Add half and half and set aside.

3. Beat egg whites with electric mixer until stiff peaks form. Add egg mixture and butter to dry ingredients, mixing just until dry ingredients are moistened. Lightly fold in corn, then beaten egg whites into batter.

4. Pour batter into a greased 13 x 9-inch baking pan. Bake 22-25 minutes or until edges are golden brown and center springs back when touched lightly. Transfer to wire cooling rack.

5. At this point you can serve immediately or cool completely and use later. If using later, cover tightly with foil. Reheat on grill or in oven until warm.

6. Cut into squares. Serve with honey butter, if desired.

NOTE: For optional honey butter, combine 1/2 cup softened butter with 1/4 cup honey, mixing well. Transfer to a plastic container.

Reviews  { write a review }


tastes fantastic !! complement the cook !!


5 stars