Southern inspired, sugar free and packed with plenty of fresh corn, this recipe for cornbread with fresh milled flour is one you’ll want to serve for dinner over and over again.
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This has to be my absolute favorite cornbread recipe. I believe it is mainly due to the lack of sugar but also the savory flavor the fresh milled corn gives the cornbread.
Growing up, I greatly disliked cornbread. Most recipes were incredibly sweet — almost considered a dessert. The mixture of processed cornmeal and sugar just never appealed to my tastebuds. When cornbread was served, either at home or a restaurant, I usually skipped eating it.
It wasn’t until I began milling my own grains that I discovered the delicious flavor of stone ground cornmeal. Add a little bit of whole frozen or fresh corn kernels and a lot of butter and you have a terrific moist cornbread recipe.
Serve with butter, a drizzle of honey (if that is your thing) or simply eat a slice straight from the skillet. Cornbread pairs well with so many meals and can be dished up with your favorite summer dishes or a hearty bowl of soup on cold winter nights.
How to Make Fresh Milled Corn
Corn as a grain can be used to make a pan of delicious, moist cornbread as well as grits or corn muffins. When grinding corn, you will want to use dent corn (also known as field corn) or popcorn. White or yellow corn works best for fresh milled corn recipes. I like to purchase whole yellow corn in bulk from Azure Standard but there are other shops that offer similar products. Wherever you decide to purchase whole corn, be sure it is organic so that you know it isn’t genetically modified.
To mill corn, you will need a powerful electric flour mill or a hand mill. The grain mill should be set on the coarsest setting to make gritty cornmeal. If using a stone mill such as the Mockmill, make sure the lid is on tight. One too many times have I had the corn kernels pop back out of the hopper and onto the countertop.
Once ground, use the cornmeal or corn flour right away. Ground corn has a short shelf life.
Why You’ll Love This Cornbread Recipe
- Delicious cornbread recipe with freshly milled corn
- Excellent flavor and texture
- Corn contains powerful antioxidants
- Unsweetened cornbread recipe
- Quick to make and pairs well with many dinner dishes
Tips for Making Easy Cornbread With Fresh Milled Flour
- Popcorn kernels or white or yellow field corn works best for this cornbread recipe with corn flour.
- Set your grain mill to the coarse setting to create a textured cornmeal.
- Allow the melted butter in the recipe to cool then slowly whisk it into the eggs and milk to prevent it from clumping.
- Get your cast iron pan hot! The heat from the skillet will help to create crispy edges on your cornbread.
- Use plenty of butter in your hot cast iron skillet. This will help prevent the cornbread from sticking.
What Meal Goes Well With Cornbread
- A bowl of homemade chili
- Ham and bean soup
- Sliced smoked ham
- Fried chicken
- BBQ pulled pork
- Grilled garlic chicken
- Barbecue ribs
- Vegetable beef soup
Cornbread Recipe With Freshly Milled Corn
Take cornbread to new heights with fresh milled corn, sweet corn kernels and plenty of butter!
1 1/4 cup milk
2/3 cup frozen corn kernels
10 tablespoons butter, melted, divided
1 1/2 cups freshly milled soft white wheat flour
1 cup freshly milled cornmeal or corn flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Heat oven to 425° F. Place a 10-inch cast iron skillet into oven to preheat. In a bowl, combine flour, cornmeal, baking powder, baking soda and salt.
Grab a second bowl and whisk eggs until smooth. Slowly add 8 tablespoons of melted butter then gradually mix in the milk. Stir in corn kernels.
Add egg mixture to flour. Gently fold in ingredients with a spatula until just incorporated.
Remove cast iron skillet from oven. Add remaining 2 tablespoons of butter. Swirl to coat bottom and sides of pan. Pour batter into skillet, smooth top and bake until golden brown, about 12-15 minutes.
Why Use a Cast Iron Skillet for Cornbread?
A hot cast iron skillet helps to create crisp edges and a golden brown bottom ensuring a flavorful and moist skillet cornbread recipe. Plus the cast iron is nonstick making it easy to slice and serve the cornbread.
How Do You Cook Cornbread in a Cast Iron Skillet Without it Sticking?
Heat and lots of butter! The main reason food sticks to a cast iron is because the pan isn’t hot enough. While you’re mixing up the cornbread batter, set your skillet in a preheated oven for at least 5 minutes. When you remove it from the oven, add a couple tablespoons of butter or oil. This will help keep food from sticking to cast iron.
More Fresh Milled Flour Recipes
Pin for Later
- 1 1/4 cup milk
- 2/3 cup frozen corn kernels
- 2 eggs
- 10 tablespoons butter, melted, divided
- 1 1/2 cups freshly milled soft white wheat flour
- 1 cup freshly milled cornmeal or corn flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- Heat oven to 425° F. Place a 10-inch cast iron skillet into oven to preheat. In a bowl, combine flour, cornmeal, baking powder, baking soda and salt.
- Grab a second bowl and whisk eggs until smooth. Slowly add 8 tablespoons of melted butter then gradually mix in the milk. Stir in corn kernels.
- Add egg mixture to flour. Gently fold in ingredients with a spatula until just incorporated.
- Remove cast iron skillet from oven. Add remaining 2 tablespoons of butter. Swirl to coat bottom and sides of pan. Pour batter into skillet, smooth top and bake until golden brown, about 12-15 minutes.