Buttery, Toasty, Sweet Corn Bread

Serves 10


  • 7 ounces powdered sugar
  • 6 ounces organic stone-ground cornmeal
  • 8 ounces all-purpose flour
  • 3 ounces sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 14 ounces butter
  • 1 pound bag frozen organic corn, defrosted
  • 5 ounces heavy cream
  • 3 ounces milk
  • 3 eggs


  1. Preheat oven to 350° (F).
  2. In large bowl mix powdered sugar, cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk well.
  3. In pan over medium heat melt butter and mix in corn. Cook, stirring frequently, until kernels are well-toasted (15-20 minutes). Let cool.
  4. Puree corn in blender, and add cream and milk. Blend well. Add eggs and blend.
  5. Pour batter into bowl with dry ingredients, and stir thoroughly with rubber spatula.
  6. Prepare two 9”x5” loaf pans by coating inside with butter and then flour.
  7. Fill both loaf pans equally with batter (roughly 3/4 full). Put loaf pans on larger sheet tray.
  8. Bake for 60 minutes at 350° (F) or until toothpick stuck in center comes out clean.

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