Simple Corn Bread

This cornbread takes a completely different approach: no eggs, no butter, no milk. Half the frozen corn gets blended with water and honey into a liquid that replaces all the traditional wet ingredients. The other half goes in whole, studding the bread with actual corn kernels throughout.

Using whole wheat flour instead of white gives the crumb a nuttier, heartier character that pairs well with the cornmeal. This isn’t a fluffy, cake-style Southern cornbread. It’s denser and more rustic, with a grainy texture from the cornmeal and a natural sweetness from the honey and corn.

The cold-oven start is an unusual detail. Putting the bread into a cold oven and letting it heat up gradually gives the batter more time to rise before the crust sets, resulting in a more even crumb. If you preheat, watch the timing since it will need a few minutes less.

Spritzing the pan with oil spray and dusting with cornmeal creates a crunchy bottom crust that releases cleanly from the glass pan.

Kitchen Tips

• Blend the water, honey, and corn until completely smooth. Chunks of unblended corn leave wet pockets in the bread.
• Use frozen corn straight from the bag. No need to thaw since the blender handles it fine.
• A glass pan works best for even heat distribution and that golden bottom crust.
• Test for doneness with a toothpick in the center. The cold-oven start means timing can vary.

Variations

• Add diced jalapeños and shredded cheddar to the batter for a Tex-Mex version (no longer vegan with cheese).
• Stir in a teaspoon of cumin or smoked paprika to the dry ingredients for a savory twist.
• Swap honey for maple syrup for a different sweetness profile.