Fresh Corn and Basil Cornbread
Savor the perfect blend of savory and fresh flavors with this Fresh Corn and Basil Cornbread, a creative twist on a classic comfort food. Featuring sweet bursts of juicy corn kernels and the aromatic essence of fresh basil, this cornbread strikes an irresistible balance between traditional and modern. The batter comes together effortlessly with pantry staples like yellow cornmeal, all-purpose flour, and melted butter, while the addition of fresh ingredients elevates it to a new level of deliciousness. Baked to golden perfection in just 25 minutes, this cornbread is moist, tender, and brimming with garden-fresh flavor. Serve it as a side dish for summer barbecues, cozy soups, or hearty chili, and enjoy the unmistakable taste of sunshine in every bite. Perfect for easy entertaining or weeknight dinners, this cornbread recipe will quickly become a family favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup whole milk
- 2 pieces large eggs
- 0.25 cup unsalted butter, melted
- 1 cup fresh corn kernels (from approx. 2 ears of corn)
- 0.25 cup fresh basil leaves, chopped
- 1 tablespoon vegetable oil or butter (for greasing)
Instructions
Preheat your oven to 400°F (205°C). Grease a 9-inch round or square baking dish with vegetable oil or butter.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and kosher salt until well combined.
In a separate medium bowl, whisk together the milk, eggs, and melted butter until smooth and uniform.
Pour the wet ingredients into the bowl with the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; it’s okay if some lumps remain.
Fold in the fresh corn kernels and chopped basil, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly with the spatula.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cornbread from the oven and allow it to cool for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
