Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Corn-Kernel Cornbread Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 5 mins Total Time: 35 mins Servings: 8 The addition of frozen corn gives this sweet and savory bread some texture. Cook Mode (Keep screen awake) Ingredients 4 tablespoons unsalted butter 1 cup all-purpose flour 1 cup cornmeal ¼ cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 egg ¾ cup milk 1 cup frozen corn Directions Preheat oven to 350 degrees. Put butter in 8-inch square baking pan or 9-inch ovenproof skillet; place in oven just long enough to melt butter. In a bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Stir in egg and milk until just combined. Stir in frozen corn. Spoon batter into prepared pan, and spread evenly. Bake until golden, 30 minutes in pan or 20 minutes in skillet. Originally appeared: Everyday Food, January/February 2003 Rate It PRINT