Cornbread HomeiraStyle


Cornbread HomeiraStyle

HomeiraStyle Recipe

My husband loves corn in every form… on the cub, soufflé, chowder, muffin, salad. I nearly always include cornbread as part of my Thanksgiving spread. Too often, cornbread is dry and bland with little flavor and unappealing texture. I add buttermilk and cream corn to create a very moist, flavorful and tender crumb. Finishing it with sautéed corn kernels, a touch of honey and ghee takes this recipe over the top.

Serves 8 -10


Corn Chile Mixture

  1. 2T  Olive Oil
  2. 2T  Jalapeno_ Seeded Chopped
  3. 2T  Green Chili_ Seeded Chopped
  4. 1T  Shallots_ Finely Chopped
  5. 1C  Fresh Corn Kernels
  6. 2t   Salt

Buttermilk Mixture

  1. 2T  Olive Oil
  2. 1C  Buttermilk            
  3. 2    Egg White- Beaten
  4. 1    Cream Corn – 14 oz. Can
  5. 2T  Sugar
  6. 2T  Honey

Flour Mixture

  1. 1C  All Purpose Flour
  2. 1C  Cornmeal,  Yellow
  3. 2t   Baking Powder
  4. 1C  Mexican Cheese Blend- Shredded
  5. 4T  Ghee or Butter, Melted (optional)
  6. 4T  Honey for topping (optional)
  7. 1C  Corn Kernels, Sautéed for Topping


  • Baking Pan


  1. Preheat the oven to 375 F
  2. Heat olive oil in a wok over medium heat
  3. Add the jalapeno, chili, shallots and sauté for 2 minutes
  4. Add corn kernels and sauté more
  5. Season with salt and set aside
  6. In a separate bowl,  
  7. Mix olive oil, buttermilk, egg white and cream Corn
  8. Mix in sugar and honey to combine
  9. In another bowl,
  10. Whisk together flour, cornmeal, baking powder,
  11. Add cheese and buttermilk mixture
  12. Fold in the corn sautéed mixture
  13. Pour the mixture into baking pan
  14. Bake for about 30 -40 minutes or until done
  15. Cut, drizzle top with butter, honey and sautéed corn and serve immediately