Cornbread. With Attitude.

Can I ask you a personal question?

Do you put corn in your cornbread?

I don’t mean cornmeal or grits or what-not. I mean real honest to goodness corn kernals…If you don’t, you need to get on that straight-away.

…And throw in some chili flakes and green onion while you’re at it. Because they’re all friends. AND if you happen to have some bacon that should also probably get in there.

I apologize in advance if you eat the entire loaf in one sitting.

This cornbread is best when you serve it with a knob of extra butter. As are most things.

Cornbread. With Attitude.

Print Recipe
Serves: 1 loaf Cooking Time: 30 min


  • 1 cup cornmeal (fine or coarse grind works)
  • 1 cup oat flour or whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tablespoons sugar or honey
  • 2-3 teaspoons chili flakes (optional but suggested)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 1/4 cup + 2 tablespoons melted butter
  • 2 large eggs
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice)
  • 1 cup frozen corn (thawed in hot water for 5 minutes)
  • 1/2 cup thinly sliced green onion
  • 1/2 cup diced cooked bacon
  • Optional Additions
  • 2 teaspoons fresh or dried rosemary, chopped



Preheat oven to 400 degrees F. Grease an 8x4 inch loaf pan with butter and dust with flour. Set aside.


Combine cornmeal, flours, sugar, chili flakes, baking powder, baking soda, salt, and pepper in a large bowl.


Whisk eggs and melted butter together. Stir in buttermilk, corn, and green onion.


Mix the wet ingredients into the dry. Pour batter into the prepared loaf pan.


Bake for 30-35 minutes or until top is golden and a toothpick comes out clean when inserted into the center of the loaf. Allow to cool for 10 minutes before removing from loaf pan. Let cool on wire rack.




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