Buttery Cornbread with Roasted Corn

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden, tender cornbread with a sweet corn flavor from roasted kernels and a rich, buttery finish. This Southern-inspired quick recipe (vegetarian), ready in about 35 minutes, pairs cornmeal, all-purpose flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 8 Southern cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish with 1 tsp melted butter.
  2. Step 2: In a large bowl, whisk together 1 cup cornmeal, 1/2 cup flour, 1 tbsp baking powder, and 1/2 tsp salt.
  3. Step 3: In a separate bowl, mix 4 tbsp melted butter, 3/4 cup milk, and 1 tbsp honey. Stir into dry ingredients until just combined, then fold in 1 cup corn kernels.
  4. Step 4: Pour batter into prepared dish and bake for 22-25 minutes until golden brown and a toothpick inserted comes out clean.

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