Cornbread is a comforting delight made extra special with fresh corn kernels. If you’d like to play with the flavours, we recommend adding a pinch or two of fresh thyme for a fun twist. However, this recipe is just perfect served plain with butter or homemade preserves, and is a wonderful side to accompany any autumn meal.
Step 1
Preheat oven to 400°F (205°C). Grease a 13x9-inch pan or a 10” cast iron skillet.
Step 2
In a large bowl, combine flour, cornmeal, baking powder, salt, and baking soda. Whisk together until well combined.
Step 3
In a separate bowl, whisk the melted butter, canola oil, and Redpath® Golden Yellow Sugar together until combined.
Step 4
Whisk eggs into the wet mixture.
Step 5
Add milk and sour cream, whisk until fully blended.
Step 6
Pour the wet ingredients into the dry ingredients, gently fold together until a few flour streaks remain.
Step 7
Fold in the corn kernels, making sure they are evenly distributed.
Step 8
Pour the batter and smooth into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the centre of the cornbread comes out clean and the top is golden brown in colour. Let cool before slicing.
*Redpath Dark Brown Sugar can be used in place of the Redpath Golden Yellow Sugar.
*The fine cornmeal can be substituted with medium or coarse cornmeal; however, the cornbread will be more crumbly and a bit drier in texture. Best to use a mixture of fine and coarse cornmeal if wanting to substitute.
*Try using white or blue cornmeal in place of the yellow cornmeal.
*Full-fat yogurt can be substituted for the sour cream.
*Add 1 or 2 tablespoons of minced jalapenos when adding the corn kernels for added heat. Keep the seeds if you want it extra spicy. Remove for a subtle hint of spice.
*Add 1/2 cup of cheddar cheese (or any cheese) to the dry ingredients for cheesy cornbread.
*Experiment by adding minced garlic, fresh or dried herbs (eg. thyme, rosemary, chives, sage).
*Spread with butter and/or honey sprinkled with salt.
*Serve as a side to chili, soups, or stews.
