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Recipe courtesy of Peggy Dillard Toone


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  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
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2 ears corn, on the cob, kernels removed and cob scraped for "milk"

2 cups self-rising medium to course ground cornmeal

1/2 teaspoon baking powder

1/2 cup yogurt or buttermilk

1/2 soy milk

1/2 cup water

1/4 cup unbleached flour

1 egg

1 teaspoon olive oil

1 teaspoon ghee

3 teaspoons honey, optional


  1. Preheat oven to 325 degrees F.
  2. Mix the corn and milk from the corn into a large bowl with all other ingredients. Grease or oil an 8-inch pan, and then dust it evenly with cornmeal. Pour in cornbread mixture and bake for 30 to 40 minutes.