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+ servings

Fresh Sweet Summer Corn and Corn Bread

There's nothing like fresh, sweet summer corn!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Bread
Servings: 8 servings
Author: Tricia


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 eggs, lightly beaten
  • 1 cup buttermilk
  • 2/3 cup grated pepperjack cheese
  • 1/2 diced jalapeno pepper, seeds removed
  • 1 cup fresh corn kernels
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 teaspoon fresh rosemary


  • Preheat oven to 400 degrees.  Spray a 9x9 inch baking dish with vegetable spray.  Set aside.
  • Combine the cornmeal, flour, brown sugar, salt, baking soda, baking powder and jalapeno pepper in a large mixing bowl.
  • In a separate bowl add the beaten eggs, buttermilk and cheese.  Mix well.
  • Make a well in the middle of the dry ingredients and pour the egg mixture in the well.  Gently blend until the eggs are incorporated, taking care not to over-mix.  Fold in the fresh corn, melted butter and rosemary.  Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.  About 30 - 35 minutes.