Rating: 3.63 stars
62 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 1

This cornbread—with its flecks of fresh corn kernels, crunchy edges, and custardy middle—has been adapted from a recipe by Marion Cunningham, author of Lost Recipes.

Martha Stewart Living, July 2006

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Read the full recipe after the video.

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Servings:
16
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees. Butter a 9-by-2-inch round baking pan, and place in the oven to preheat. Whisk flour, cornmeal, baking powder, and baking soda in a medium bowl; set aside.

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  • Whisk eggs and butter in a large bowl. Whisk in sugar, salt, milk, and vinegar. Add flour mixture, and whisk until just smooth. Stir in corn kernels.

  • Transfer batter to heated pan. Pour cream into center of batter; do not stir. Bake until pale golden brown and set, about 50 minutes. Let cool on a wire rack 15 minutes. Unmold, and serve warm.

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Reviews (7)

62 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 1