Print Friendly, PDF & Email

I love cornbread, corn muffins, corn chowder, corn on the cob-anything with corn. I especially love finding little kernels of corn in all of these items. Here is the cornbread recipe I use for Thanksgiving stuffing every year. Yes, you can go out a buy ready made cornbread; but where’s the fun in that?

Prep time: 15 minutes

Note: For frozen corn: partially defrost and run hot water over kernels to dissolve any ice crystals. Pat dry and measure defrosted.

Use this cornbread for my Cornbread Stuffing!


By Gloria Kobrin Published: November 2, 2014


    • 1 1/2 cups kernel corn fresh/frozen
    • 1/2 cup Vegetable Oil
    • 2 1/2 cups flour
    • 1 1/2 cups corn meal
    • 1/4 cup sugar
    • 1 teaspoon salt
    • 4 teaspoons baking powder
    • 1 cup water
    • 1 cup unflavored soymilk/oatmilk
    • 2 large eggs beaten
    • Non-dairy Baking Spray


    • 1 medium skillet
    • 1 cooling rack
    • 1 9x13x2 baking pan


    1. Pour 1/4 cup oil in skillet. Heat over medium-high flame. Add corn kernels and stir them around until they are covered in oil. Continue stirring or gently shaking the pan until kernels begin to brown and you smell the deliciousness of the corn. This step only takes a few minutes. Remove from heat.
    2. Preheat oven to: 400° F. Spray baking dish.
    3. Place all dry ingredients in bowl of electric mixer or mixing bowl. Stir on low speed or by hand. Make a well in the center and add remaining oil, water, soymilk/oatmilk, eggs and roasted corn -including cooking oil. Stir on low speed or by hand until ingredients are moistened. Don't over mix.
    4. Scrape batter into baking dish and and bake 30-40 minutes-or until the top is golden brown. Test with a cake tester or toothpick to be sure it is done. Remove from oven and place on cooling rack.
    5. After you steal a piece of warm cornbread-just to be sure it's good, cut into squares and separate them in pan. Leave cornbread to dry out several hours. Make stuffing right away or freeze for later use.