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Recipe by Yewande Komolafe
Reprinted from Waffles + Mochi: The Cookbook. Available everywhere books are sold November 2021.
Baking is always better with besties or family, or anyone who wants to lend a hand!
Making cornbread should be a joint effort, and that goes for what’s in the pan, too. Buttermilk and honey work brilliantly together to add richness and a light sweetness. The cornmeal and flour combine to achieve the ideal color and texture. This recipe is sweet and so easy–you’ll want to share it with your family, friends, and neighbors!
Preheat the oven to 400 degrees. Grease a 9 x 9-inch square baking pan or 9-inch skillet.
Corn was discovered 9,000 years ago. There is evidence that it was first cooked in a pot in the year 1,500 BC, and about 2,000 years ago it was turned into masa, which is a denser and more nutritious food than corn itself.
To a medium mixing bowl, add the cornmeal, flour, salt, baking powder, baking soda and whisk to combine. Use your fingers to make a well, or indentation, in the center of your dry ingredients.
To a medium bowl or liquid measure cup, add the buttermilk, honey and eggs. Whisk just until the ingredients are incorporated.
Pour the wet mixture into the dry ingredients. Using a wooden spoon or a spatula, stir to combine. Fold in the melted butter.
Unlike water, corn cannot exist in the wild. It depends on us to grow and harvest it. This is because corn has heavy seeds that doesn’t spread easily.
Pour the batter into the baking pan and place it in the oven. Bake for 25 to 30 minutes until the top is lightly browned and the sides cleanly pull away from the pan. Allow the cornbread to cool slightly before cutting into it. Serve warm or at room temperature, topped with butter. Now that’s what we call teamwork!
Here are ways you can customize your cornbread:
- For cornier bread: Add a cup of fresh or frozen sweet corn kernels to the batter for some texture and additional flavor.
- For spicier bread: Add some mild chili like jalapeños or serranos. Finely chop the chili and stir into the batter before baking.
- For jazzier bread: Add additional flavor to your cornbread with some fresh herbs—chives or scallions work great here and will add a pop of color!n
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