Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Corn-Kernel Cornbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print