Corn Flour Cornbread Recipe
Corn flour is ground much finer than cornmeal, so it dissolves into the batter instead of leaving a gritty texture, while whole corn kernels folded in at the end add pockets of sweetness and moisture that plain cornbread lacks. Buttermilk's acidity reacts with the baking powder for extra lift and keeps the crumb tender rather than crumbly.
- Prep
- 15 min
- Cook
- 26 min
- Total
- 41 min
- Servings
- 9
Ingredients
- 1 cup corn flour (masa harina or fine yellow cornmeal)
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs large eggs
- 6 tablespoons unsalted butter, melted
- 1 cup corn kernels, fresh or thawed frozen
Nutrition per serving
- Calories
- 237
- Protein
- 5g
- Carbs
- 33g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C) and place a 9-inch cast iron skillet (or 8-inch square baking pan) inside to heat while the oven comes up to temperature.
- 2In a large bowl, whisk together the corn flour, all-purpose flour, sugar, baking powder, and salt.
- 3In a separate bowl, whisk the buttermilk, eggs, and melted butter until smooth.
- 4Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain, then fold in the corn kernels.
- 5Carefully remove the hot skillet from the oven (it will be very hot), pour in the batter, and spread it into an even layer.
- 6Bake for 22-28 minutes, until the top is golden brown, the edges have pulled slightly away from the pan, and a toothpick inserted in the center comes out clean.
- 7Let the cornbread cool in the pan for 10 minutes before slicing and serving.
Tips & variations
- Swap the corn flour for masa harina if you want a more pronounced, toasted corn flavor rather than a milder, sweeter one.
- Stir in 1/2 cup shredded sharp cheddar and a diced jalapeño for a savory, spicy version.
- Fresh corn cut straight off the cob gives noticeably juicier pockets than canned corn, which tends to be softer and blander.
- Drizzle with honey or hot honey right after baking while the cornbread is still warm enough to soak it in.
Storage & reheating
Store cooled cornbread tightly wrapped or in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze wrapped slices for up to 3 months. Reheat in a 300°F (150°C) oven for about 10 minutes to re-crisp the crust, or microwave individual slices for 20-30 seconds.
Tips from the Tulo kitchen
- If the skillet isn't fully preheated when the batter goes in, the bottom crust turns pale instead of deeply golden, so give it the full preheat time.
- Buttermilk substitute: stir 1 tablespoon lemon juice or white vinegar into 1 cup regular milk and let it sit for 5 minutes before using.
FAQ
What's the difference between corn flour and cornmeal?
Corn flour is ground much finer, almost powder-like, while cornmeal has a coarser, gritty texture. Corn flour blends smoothly into batter, while cornmeal gives a more traditional, slightly crunchy cornbread crumb; they aren't a 1:1 swap in texture even though both come from dried corn.
Can I use frozen corn instead of fresh?
Yes. Thaw it and pat it dry with a paper towel first so the extra moisture doesn't water down the batter.
Can I make this cornbread gluten-free?
Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; the corn flour itself is already naturally gluten-free.
Why did my cornbread turn out dry?
Overbaking is the most common cause; start checking at 22 minutes and pull it as soon as a toothpick comes out clean, since a few extra minutes in a hot skillet can dry it out quickly.
