Savory Coastal Cornbread

This coastal-style cornbread transforms traditional southern comfort food with a seaside twist. The addition of sweet corn kernels, scallions, and optional seafood creates a moist, savory bread perfect for accompanying summer meals or hearty winter soups.

I first developed this recipe during a family vacation to the Carolina coast, where we caught fresh crab and needed something to complement our seafood feast. Now it has become our signature side whenever we want to bring a taste of the shore to our table regardless of the season.

Ingredients

• Cornmeal: Provides the classic grainy texture and authentic corn flavor; use medium grind for ideal texture
• All purpose flour: Balances the cornmeal for a lighter crumb that holds together beautifully
• Buttermilk: Creates tenderness and adds a subtle tangy note that complements the sweet corn
• Sweet corn kernels: Add bursts of natural sweetness and texture; fresh corn cut from the cob offers the best flavor in summer
• Scallions: Bring a mild oniony flavor without overpowering; look for bright green stalks with firm white bases
• Sharp cheddar cheese: Creates savory pockets throughout the bread while adding richness
• Optional seafood additions: Like lump crab or tiny shrimp transform this into a coastal delicacy; choose the freshest available

Step-by-Step Instructions

Prepare Your Pan:

Thoroughly grease your baking dish or cast iron skillet with butter, making sure to get into all corners. A well-seasoned cast iron skillet creates the best crispy edges while keeping the interior moist. Place it in the oven while preheating for an extra crispy bottom crust.

Mix The Dry Ingredients:

Whisk cornmeal, flour, baking powder, baking soda, salt, and cayenne together until completely uniform. This thorough mixing ensures the leavening agents are evenly distributed for consistent rise. Take your time here, about 30 seconds of whisking does the job.

Combine Wet Ingredients:

Beat eggs completely before adding buttermilk, melted butter, and honey. The eggs should be room temperature for better incorporation. Make sure butter has cooled slightly so it doesn't cook the eggs. Whisk until the mixture becomes a uniform pale yellow color.

Create The Batter:

Pour wet ingredients into dry ingredients using a gentle folding motion with a rubber spatula. Stop mixing as soon as no dry spots remain; the batter should look slightly lumpy. Overmixing develops gluten, making cornbread tough rather than tender.

Add The Flavorful Elements:

Gently fold in corn, scallions, cheese, herbs, and optional seafood with just 4 to 5 careful strokes. If using seafood, pat it very dry first to prevent excess moisture in the batter. The ingredients should appear evenly distributed but not completely mixed in.

Bake To Golden Perfection:

Pour batter into the prepared pan and smooth just the top, leaving the edges untouched. Bake in the center rack of your oven watching carefully after 20 minutes. The cornbread is done when the top is golden brown, the edges pull away slightly from the pan, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

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The secret to this cornbread's distinctive coastal character lies in the combination of sweet corn kernels and scallions. My grandmother always insisted that cornbread should celebrate corn in multiple forms, which is why we include both cornmeal and whole kernels. When we make this for summer gatherings, it disappears before any other dish on the table, even the desserts.

Storage and Reheating

This cornbread stays fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days wrapped tightly in plastic wrap. The texture is best preserved by reheating individual slices in a skillet with a small pat of butter rather than microwaving, which can make it tough. For freezing, wrap individual pieces in plastic wrap, then aluminum foil, and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Regional Variations

Coastal communities along the American South each put their own spin on cornbread. In the Carolinas, you might find blue crab folded into the batter, while Gulf Coast versions often incorporate tiny gulf shrimp. Some Louisiana variations include a sprinkle of Cajun seasoning and diced bell peppers. The inland southern states typically stick to a more traditional style without seafood, but in coastal areas, the addition of seafood transforms cornbread from a simple side to something that bridges the gap between bread and savory pudding.

Serving Suggestions

This cornbread shines when served alongside seafood chowders, particularly creamy New England or Manhattan style varieties. For a complete coastal meal, pair it with grilled fish, a summer seafood boil, or a simple lowcountry shrimp stew. During cooler months, it makes an excellent accompaniment to hearty fish stews or even traditional chili. For breakfast, reheat a slice and top with a poached egg or simply spread with good quality salted butter and a drizzle of honey.

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Common Questions

→ Can I make this cornbread without seafood?

Absolutely! The seafood is listed as optional. You can omit the crab meat or shrimp entirely for a vegetarian version that still captures the coastal flavors through the corn, scallions, and cheese combination.

→ What's the best way to store leftover cornbread?

Store completely cooled cornbread in an airtight container at room temperature for 1-2 days or refrigerate for up to 5 days. To reheat, wrap pieces in foil and warm in a 300°F oven until heated through, about 10 minutes.

→ Can I use a different type of pan?

Yes! While an 8-inch square baking dish or cast iron skillet is recommended, you can also use a 9-inch round cake pan or even a muffin tin (reducing the cooking time to about 15-20 minutes for muffins).

→ How can I make this cornbread gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your cornmeal is certified gluten-free as well, since some brands may be processed in facilities with wheat products.

→ What can I substitute for buttermilk?

If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes before using. Alternatively, plain yogurt thinned with a bit of milk works well as a substitute.

→ Can I freeze this cornbread?

Yes! Cool the cornbread completely, then wrap tightly in plastic wrap followed by aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 300°F oven until warmed through.