Corn Buttermilk bread コーンバターミルクブレッド

japanese cake

Right now, it is peak local corn and blueberry season. Occasionally we get fresh local corn. The quality can be hit or miss but this week we found some decent fresh corn. My wife decided to incorporate the fresh corn in her baking and made this corn buttermilk bread.

Beside using cornmeal, she added fresh corn on the top.

The fresh corn stayed on the top and didn’t sink to the bottom of the batter.


3 cups all-purpose flour

1 1/3 cup white sugar

1 Tbs. baking powder

1 Tsp salt

2/3 vegetable oil

1/3 cup butter melted

2 Tbs. honey

4 eggs beaten

2 1/2 cup buttermilk

1 cup of fresh uncooked corn cut off the cob


Preheat oven to 350F and grease a 9 x 13 inch baking dish.

Picture #1 shows the ingredients. In a bowl combine the vegetable oil, melted butter, honey, beaten eggs and buttermilk (#2).

In a separate bowl stir together the cornmeal, flour, sugar, baking powder, and salt(#3).

Pour the liquid ingredients into the dry ingredients and stir until just moistened (#4).

Pour the batter into the prepared baking dish and sprinkle the fresh corn kernels on top(#5).

Cook in the oven for 45 minutes until the top of the cornbread starts to brown and show cracks (#6)

This bread has nice fresh corn flavors and a lovely moist texture. The fresh corn kernels got a bit chewy. Next time, my wife said, she will mix the corn kernels into the batter.

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