Coastal-Style Cornbread (Printable Version)
# What You Need:
→ Dry Mix
01 -
1 cup cornmeal (medium grind)
02 -
1 cup all-purpose flour
03 -
1 tbsp baking powder
04 -
½ tsp baking soda
05 -
½ tsp sea salt
06 -
¼ tsp cayenne pepper (optional)
→ Wet Mix
07 -
2 large eggs
08 -
1 cup buttermilk
09 -
⅓ cup melted unsalted butter
10 -
1 tbsp honey
→ Add-Ins
11 -
1 cup sweet corn kernels (fresh, canned, or thawed frozen)
12 -
3 scallions, thinly sliced
13 -
½ cup shredded sharp cheddar cheese
14 -
2 tbsp minced fresh parsley or chives
15 -
½ cup lump crab meat or small bay shrimp, gently folded in (optional)
# Steps to Follow:
01 -
Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish or cast iron skillet.
02 -
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cayenne.
03 -
In a separate bowl, beat eggs, then whisk in buttermilk, melted butter, and honey.
04 -
Pour wet mixture into dry ingredients and stir until just combined.
05 -
Fold in corn, scallions, cheese, herbs, and optional seafood, being careful not to overmix.
06 -
Pour batter into prepared dish and smooth the top. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
07 -
Let cool slightly before slicing. Serve warm with butter or a drizzle of hot honey.
# Additional Notes:
01 -
For a more intense seafood note, add 1 tsp Old Bay seasoning to the dry mix.
02 -
Can be made ahead and reheated; wrap in foil and warm in a low oven.
03 -
Pairs well with chowders, grilled seafood, or summer salads.