Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Corn-Kernel Cornbread By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 8 The addition of frozen corn gives this sweet and savory bread some texture. Ingredients 4 tablespoons unsalted butter 1 cup all-purpose flour 1 cup cornmeal ¼ cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg ¾ cup milk 1 cup frozen corn Directions Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn. Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet. Print