Triple Corn Cornbread

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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Triple Corn Cornbread

Cornbread is a minefield of differing opinions on what should and shouldn't be added. Some of the most hotly contested issues include lard vs. butter, yellow vs. white cornmeal, and the amount of sugar to add. Which side of the debate you fall on depends largely on where you're from.

Folks living in southern states pejoratively refer to the bread from the north as "Yankee Cornbread", likening it to sweet yellow cake. Then you have the half of the country living above the Mason-Dixon line who consider southern cornbread pale, greasy and bland.

But no matter where you're from, one thing I think we can all agree on is that cornbread should taste like corn. So with that in mind, my goal was to make a cornbread that lives up to its name. Then, you can make adjustments and substitutions to to suit your regional tastes.

Triple Corn Cornbread

Because cornbread made with 100% cornmeal tends to be dry crumbly and dense, most cornbread recipes call for a half and half mixture of cornmeal to all-purpose flour. This gives the bread a good texture, but it comes at the cost of diluting the corn flavor. To give the flavor a boost, I used a mixture of cornmeal and masa harina (Mexican nixtamalized corn flour), with just enough all-purpose flour to help the bread rise.

For a triple dose of corn, I also added some fresh sweet corn to the batter, which adds a nice crisp texture, mellow sweetness and extra corn flavor. Made in a cast iron skillet, you get a beautifully golden brown crust on the outside with crunchy, buttery crust along the rim of the pan.

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Triple Corn CornbreadCornbread is a minefield of differing opinions on what should and shouldn't be added. Some of the most hotly contested issues include lard vs. butter, yellow vs. white cornmeal, and the amount of sugar to add. Which side of the debate you fall on depends largely on where you're from. Folks living in...

Summary

4550
  • Coursebread
  • CuisineAmerican
  • Yield8 slices 8 slice
  • Cooking Time25 minutesPT0H25M
  • Preparation Time5 minutesPT0H5M
  • Total Time30 minutesPT0H30M

Ingredients

Based on your location, units have been adjusted to Metric measuring system. Change this?
1
Ear sweet corn
156 grams
Cornmeal (about 1 cup)
60 grams
Masa harina (about 1/2 cup)
65
Grams flour - all-purpose (about 1/2 cup)
6 grams
Baking powder (about 2 teaspoons)
2.5 grams
Baking soda (about 1/2 teaspoon)
12 grams
Sugar - granulated (about 1 tablespoons)
2.5 grams
Salt (about 1/2 teaspoon)
28 grams
Butter – cultured unsalted (2 tablespoons)
3/4 cup
Yogurt - plain
1/2 cup
Milk
2
Large eggs
14 grams
Butter – cultured unsalted (about 1 tablespoon)

Steps

  1. Preheat oven to 425 F (220 C).
  2. Shuck the corn and remove as much of the silk as possible using a paper towel. Cut the corn off the cob into a bowl and crumble the individual kernels apart so you don't have any big slabs of corn.
  3. In a medium bowl, add the cornmeal, masa harina, all-purpose flour, baking powder, baking soda, sugar and salt. Whisk together to evenly distribute the dry ingredients.
  4. Add the corn and toss to distribute evenly.
  5. Melt 2 tablespoons of butter in the microwave and let it cool slightly.
  6. Measure out the the yogurt and milk into a 2 cup liquid measuring cup and then separate the eggs, adding the whites in with the yogurt mixture and the yolks into the melted butter.
  7. Whisk the yolks and butter until they are fully incorporated and then whisk the yogurt mixture.
  8. Pour the butter mixture into the yogurt mixture and whisk until fully combined.
  9. Add the remaining 1 tablespoon of butter to a 8 to 10-inch cast iron skillet and heat over medium high heat.
  10. Add the wet ingredients to the dry ingredients and fold the mixture together until evenly mixed.
    Triple Corn Cornbread
  11. When the butter is sizzling, swirl it around, coating the sides of the pan as well.
    Triple Corn Cornbread
  12. Pour the cornbread batter into the hot pan and smooth off the top.
    Triple Corn Cornbread
  13. Put the skillet on a baking sheet and put it in the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
    Triple Corn Cornbread

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