Can’t stop eating this cornbread Recipe

Corn is in season here in Turkey and even before I was seeing it on the tables of our local outdoor market, we were smelling the sweet kernels from the street stalls all over Istanbul, boiled to softness and waiting to be eaten. I know corn is not exactly nutritious, but I’ve loved it since I was a child. I shall eat the corn! Before we started traveling, I’d make big bowls of garlic herb butter, pop it in a container and we’d slather some on our hot roasted corn straight off the grill. Pretty much heaven in your mouth. Another favorite thing of mine to do with corn is toss some into a cornbread mixture then drizzle the hot-out-of-the-oven bread with butter and honey.

Cornbread out the oven

Cornbread Recipe

Usually since I’m on the move, I make it quickly with corn in a can, but if you have the time you can put your fresh corn cobs in the oven and roast them, or on the bbq. Slice the kernels off and add them to your cornbread batter.

Cornbread Recipe-2

Something about cornbread makes me happy. With ribs and potato salad it epitomizes summer for me in the US. I made heaps of cornbread while I was living in Tasmania in the beginning of the year and drizzled it with local honey. The only cornmeal I could find was a thick grit polenta but I enjoyed the crunchiness of it instead of the smooth cornbread I was used to. I first fell in love with the magic of cornbread while eating at Rutherford Grill in Napa Valley, California. The skillet cornbread was toasted to perfection & had pieces of red pepper and cheese. It was love at first bite. Here is my favorite way to make this treat.

Cornbread Recipe-3

Cornbread Recipe-4

Can't stop eating this Cornbread Recipe
Serves 6
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Prep Time
30 min
Cook Time
45 min
Prep Time
30 min
Cook Time
45 min
  1. 1 1/2 cup ground cornmeal or Polenta
  2. 1 1/2 cup flour
  3. 1 cup white sugar
  4. 5 tsp baking powder
  5. 2 tsp salt
  6. 3/4 cup extra virgin olive oil (or a little bit less)
  7. 2/3 cup Buttermilk
  8. 1/3 cup Cream (If no buttermilk up this to 2/3)
  9. 1/3 cup Milk (If no buttermilk up this to 2/3)
  10. 1 can of sweet corn (drained of the liquid) or 2 fresh corn on the cob
  1. If you are using fresh corn put it in the oven on a sheet at 350F (180c) and bake it for about 20 minutes until it is cooked. Remove from heat, let cool and cut off corn kernels. Set aside.
  2. In a bowl combine your dry ingredients.
  3. In another bowl combine your wet ingredients.
  4. Add the wet to the dry bowl and stir well, adding the corn when everything is mixed.
  5. You can use whatever kind of baking dish you have-but make sure its fairly small say 8-10 inches. You want the cornbread to be tall.
  1. I am sure you could substitute coconut oil in this recipe. I prefer the oil to the butter for baking as I will put butter and honey on my piece of bread when I go to serve it.
  2. You could probably substitute the buttermilk/cream for lactose free milk, and use gluten free flour. Use your eye as far as measurements for the flour, the batter should be fairly thick and not too runny.
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  • Michelle says:

    I am using this recipe for this year’s Thanksgiving, and for, like, right now. My mouth was WATERING just reading this and the pictures…oh my. I can almost TASTE it!!

    • Mica says:

      I love you! You are too kind. I’m sure you’ll believe me if I tell you I have 1 piece left of a batch I made Saturday in the fridge jaja. I’ve been eating it late at night, for breakfast, dessert-pretty much all the time. With the butter and honey its fabulous! I hope you like this one! Go make some and tell me how it came out!

  • Barbara says:

    Yummy, I will use your recipe this weekend my mouth was watering when I was copying, I cant wait to make it,
    thanks for share so many yummiest recipe.

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