Roasted Sweet Corn Bread with Moist Corn-Forward Crumb

Quick Recipe Version (TL;DR)

• Yield: 9 squares (8-inch pan)
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus 15 minutes cooling)

Quick Ingredients

• 2 cups corn kernels (from 2 large ears, or thawed frozen)
• 1 tbsp unsalted butter (for roasting corn)
• 1 1/4 cups (300 ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1/4 cup (60 g) sour cream
• 1/4 cup (85 g) honey
• 1/4 cup (55 g) light brown sugar, packed
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 1 cup (140 g) all-purpose flour
• 1 cup (160 g) yellow cornmeal (medium grind)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt

Do This

• 1. Heat oven to 425°F (220°C). Toss corn with 1 tbsp butter and roast 12 minutes, stirring once.
• 2. Reduce oven to 375°F (190°C). Butter and line an 8-inch square pan with parchment.
• 3. Whisk buttermilk, eggs, sour cream, honey, brown sugar, and melted butter.
• 4. Whisk flour, cornmeal, baking powder, baking soda, and salt; fold into wet just until combined.
• 5. Fold in most of the roasted corn; spread batter in pan and sprinkle remaining corn on top.
• 6. Bake 28–32 minutes at 375°F (190°C) until a toothpick comes out clean. Cool 15 minutes; slice.

---

Why You’ll Love This Recipe

• Corn-forward flavor: roasted kernels add real sweet corn taste (not just cornmeal).
• Moist, tender crumb: buttermilk and sour cream keep it soft for days.
• Great texture: juicy pops of corn throughout plus a golden, lightly crisp top.
• Flexible: delicious with chili, barbecue, soups, or simply warm with butter and honey.

Grocery List

• Produce: 2 large ears sweet corn (or frozen corn kernels)
• Dairy: unsalted butter, buttermilk, sour cream
• Pantry: all-purpose flour, yellow cornmeal, honey, light brown sugar, baking powder, baking soda, fine salt

Full Ingredients

Roasted Corn

• 2 cups corn kernels (about 300 g; from 2 large ears, or thawed frozen corn)
• 1 tbsp (14 g) unsalted butter, melted (or very soft)
• 1/4 tsp fine salt

Wet Ingredients

• 1 1/4 cups (300 ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1/4 cup (60 g) sour cream, room temperature
• 1/4 cup (85 g) honey
• 1/4 cup (55 g) light brown sugar, packed
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly

Dry Ingredients

• 1 cup (140 g) all-purpose flour
• 1 cup (160 g) yellow cornmeal, medium grind
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt

For the Pan

• 1 tbsp (14 g) unsalted butter, to grease the pan
• Parchment paper (optional but highly recommended for easy lifting)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and preheat to 425°F (220°C). Set out an 8-inch square baking pan. You’ll grease and line it after roasting the corn (so the butter doesn’t melt and slide around while you work).

Step 2: Roast the corn for deeper sweetness

On a rimmed baking sheet, toss 2 cups corn kernels with 1 tbsp melted butter and 1/4 tsp salt. Spread into an even layer.

Roast at 425°F (220°C) for 12 minutes, stirring once halfway through, until the corn looks a little blistered and smells sweet and toasty. (A few browned spots are perfect.)

Step 3: Lower the temperature and prepare the baking pan

Reduce the oven temperature to 375°F (190°C).

Grease the bottom and sides of an 8-inch square pan with 1 tbsp butter. For easy removal, line with parchment (leave a bit of overhang on two sides to use as “handles”).

Step 4: Mix the wet ingredients until smooth

In a large bowl, whisk together the buttermilk, eggs, and sour cream until no streaks remain. Whisk in the honey and brown sugar, then whisk in the melted butter until the mixture looks glossy and well blended.

If your butter starts to clump, your ingredients may be cold; keep whisking vigorously and it will smooth out, or let the bowl sit for 2 minutes and whisk again.

Step 5: Combine the dry ingredients, then gently bring the batter together

In a separate bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture.

Using a spatula, fold just until you no longer see dry pockets. The batter will be thick and slightly grainy (that’s the cornmeal).

Step 6: Fold in roasted corn and fill the pan

Set aside about 1/4 cup of the roasted corn for topping. Fold the remaining roasted corn into the batter until evenly distributed.

Scrape the batter into the prepared pan and spread to the corners. Sprinkle the reserved corn over the top and gently press it in so it adheres.

Step 7: Bake until golden and set

Bake at 375°F (190°C) for 28–32 minutes, rotating the pan at the halfway point, until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The edges should look set and slightly pulled away from the pan, and the center should spring back lightly when tapped.

Step 8: Cool, slice, and serve

Cool in the pan for 15 minutes. Lift out using the parchment overhang (if using) and transfer to a rack. Slice into 9 squares.

Serve warm with butter, or drizzle with a little extra honey. This cornbread is especially good next to chili, barbecue, or a hearty bean soup.

Pro Tips

• Roast the corn in a single layer: overcrowding will steam it instead of caramelizing it.
• Don’t overmix after adding dry ingredients: fold just until combined to keep the crumb tender.
• Use room-temperature dairy and eggs: it helps the batter emulsify smoothly and bake evenly.
• Check early if using a dark metal pan: dark pans brown faster; start checking at 26 minutes.
• For clean slices: cool at least 15 minutes, then use a sharp knife wiped clean between cuts.

Variations

• Cheddar-roasted corn bread: fold in 1 cup (100 g) shredded sharp cheddar with the roasted corn.
• Spicy-sweet version: add 1 finely diced jalapeño and 1/2 tsp chili powder; finish with honey butter.
• Skillet style: preheat a 10-inch cast iron skillet in the oven for 5 minutes, swirl with butter, then pour in batter and bake 24–28 minutes at 375°F (190°C).

Storage & Make-Ahead

Let the cornbread cool completely, then store tightly wrapped at room temperature for 2 days. For longer storage, refrigerate for up to 5 days.

To freeze, wrap individual squares in plastic wrap and place in a freezer bag; freeze for up to 2 months. Thaw at room temperature or microwave briefly. For the best texture, warm in a 325°F (165°C) oven for 8–10 minutes (wrapped in foil to prevent drying).

Make-ahead tip: roast the corn up to 2 days in advance and refrigerate; bring to room temperature before folding into the batter.

Nutrition (per serving)

Approximate, based on 9 servings: 255 calories; 7 g protein; 33 g carbohydrates; 11 g fat; 4 g saturated fat; 8 g sugar; 2 g fiber; 430 mg sodium.