| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Passive Time | 25 minutes |
| Servings | 6 servings |
Ingredients
- 1 1/4 cups coarse ground whole grain cornmeal
- 1/2 cup whole wheat flour
- 1/4 cup all purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup fresh corn kernels from 1 cob
- 1 1/4 cups whole milk
- 3 tbsp melted butter
Ingredients
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Instructions
- Preheat oven to 350°. Grease a small baking pan with oil or butter.
- Combine cornmeal, flours, baking powder, sugar, salt in bowl. Whisking them together is an easy way.
- Combine wet ingredients including fresh corn in blender or processor. Pulse just to mix. You want the corn to still have texture.
- Pour wet mixture into dry mixture and stir to hydrate and mix dry ingredients. Use a rubber spatula to scrape out the thick batter into your prepared pan.
- Bake until a skewer or thin knife is clean when inserted and removed, approximately 20-30 minutes. The cornbread will be much easier to slice and will hold together better if you let it sit for at least 15 minutes or so. It’s really delicious the next day so it’s perfect to make the day ahead.
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