Gemma's Best Ever Corn Bread Recipe
User Reviews
4.7
Gemma's Best Ever Corn Bread Recipe
Description
Gemma's Best Ever Corn Bread uses corn in small chunks combined with cornmeal and all-purpose flour for structure. The addition of sharp cheddar cheese integrates a rich, savory note, while chopped jalapeño peppers introduce controlled heat. The wet mixture includes milk, eggs, honey, and melted butter to provide moisture and sweetness.
Baking in a hot skillet ensures a crisp, buttery crust and even cooking, with a golden tint signaling doneness. The interior stays moist with noticeable corn texture and melted cheese pockets. This bread can accompany a variety of dishes or be enjoyed on its own.
After baking, resting the bread allows it to set for easier slicing. Leftovers store well at room temperature for several days and freeze successfully for longer storage. The recipe also notes egg substitution with flax egg as an option.
Ingredients
- 1 3/4 cups (9oz/271g) corn fresh, tinned or frozen
- 1 cup (8floz/225ml) milk
- 2 egg
- 1/4 cup (2 ½ oz/71g) honey
- 1/4 cup (2oz/57g) butter divided then melted
- 1 1/2 cups (7 1/2oz/213g) cheddar cheese grated, sharp
- 2 jalapeno pepper large, chopped
- 1 cup (5oz/142g) cornmeal fine, yellow
- 3/4 cup (3 ¾oz/105g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Notes
- Substitute eggs with flax egg using a 1:1 ratio according to an egg substitute guide.
- After baking, let the cornbread rest 15 minutes before serving for better texture.
- Store leftovers in an airtight container at room temperature up to 4 days or freeze for up to 8 weeks. Thaw at room temperature.
User Reviews
Overall Rating
4.7
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