No Cornmeal Cornbread

Think you can’t make cornbread without cornmeal? No problem! We use sweet in-season corn and blend it up with milk and sour cream to deliver all that good corn flavor, even without cornmeal. Don't hold back if you get the craving to stir a little Cheddar, scallions and crispy bacon in there, as well.
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  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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2 1/2 cups all-purpose flour (see Cook's Note)

3 tablespoons sugar 

2 teaspoons baking powder 

1 teaspoon kosher salt 

1/2 teaspoon baking soda 

3/4 cup sour cream  

3/4 cup whole milk 

1 stick unsalted butter, melted, plus more for the baking dish 

2 ears corn, kernels cut off (about 2 cups)  

2 large eggs 


  1. Preheat the oven to 400 degrees F.
  2. Whisk the flour, sugar, baking powder, salt and baking soda together in a large bowl. 
  3. Combine the sour cream, milk, butter, corn and eggs in a blender and blend until smooth. Add to the dry ingredients and whisk until smooth. Butter a 9-by 13-inch baking dish and pour in the batter.   
  4. Bake until the cornbread springs back when pressed and is golden around the edges, 30 to 35 minutes. Let cool 15 minutes in the baking dish before slicing. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)