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Niblet Corn Bread

This rustic bread is perfect served warm with soup or salad. This is not a sweet corn bread, but a whole grain bread with lots of corn flavor.Niblet Corn Bread


  • 1 c whole wheat flour
  • 1 c corn meal
  • 1 1 /2 tsp baking soda
  • 1 tsp sea salt
  • 2 eggs
  • 1/2 c buttermilk
  • 1 c half ‘n half
  • 1/4 c light corn syrup
  • 1 c canned corn, drained


  1. In a medium bowl, blend whole wheat flour, corn meal, baking soda and sea salt.
  2. In a large bowl, beat the eggs lightly with a whisk or fork.
  3. Add buttermilk, half ‘n half, corn syrup and corn niblets and mix well.
  4. Add the dry ingredients to the wet ingredients and blend just until well incorporated.
  5. Allow to stand while preheating the oven, or about 15-20 minutes to soften the corn meal.
  6. Preheat oven to 375 degrees F and butter a 9 x 9 x 2 inch baking dish.
  7. Pour the batter in and be sure to draw it out to the edges, leaving the center slightly lower.
  8. Bake about 30 minutes, or until it springs back when touch lightly.
  9. Cool slightly before cutting and serving with honey and butter.

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