Recipe courtesy of Michele Urvater

Corn on Corn Bread

  • Level: Easy
  • Yield: 8 servings
Save Recipe


2 cups all purpose flour

2 cups yellow cornmeal

1 tablespoon baking powder

1 teaspoon salt

3 tablespoons sugar

2 large eggs

2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk

1 cup thawed frozen corn kernels

1/2 cup corn oil


  1. Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

The Kids' Corn Bread

Chile Corn Bread

Quick Corn Bread

Sweet Corn Bread Pudding

Spicy Italian Corn Bread

Corn Pancakes

Rice with Corn, Okra, and Chipotle

Corn Pancakes with Maple Fruit Compote