Buttery Cornbread with Roasted Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Buttery Cornbread with Roasted Corn take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Buttery Cornbread with Roasted Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornmeal from drying out.

Can I substitute ingredients in Buttery Cornbread with Roasted Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Buttery Cornbread with Roasted Corn for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Buttery Cornbread with Roasted Corn vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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