Go Back

Blender Corn Bread

A delightful twist on classic cornbread made effortlessly in a blender, perfect for busy mornings and family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup corn flour
  • 1/2 cup wheat flour Can substitute for gluten-free flour for a gluten-free option.
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 2 cups corn kernels (fresh, frozen, or canned) If using canned, be sure to drain and rinse before blending.
  • 1 cup sugar Adjust to taste.
  • 1/2 cup melted butter Can use oil as a substitute.
  • 1/2 cup milk (or plant-based drink)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. In your trusted blender, combine the corn kernels, eggs, milk, melted butter, sugar, and vanilla extract. Blend until smooth.
  3. In a separate bowl, whisk together the corn flour, wheat flour, baking powder, and salt.
  4. Add the dry mixture to the blender. Pulse a few times to integrate everything.
Baking
  1. Grease your baking mold with butter or oil, then pour in the batter.
  2. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool before carefully unmolding.

Notes

For extra sweetness, you can fold in fresh blueberries or corn chunks before baking. Allowing the bread to cool is crucial for the best texture. Variations include adding cheese or jalapeños for flavor or cinnamon for sweetness.