Myra and Claire’s Corn Bread Recipe

A savory corn bread recipe with fresh corn and cheddar cheese.

One thing I learned from Myra, was to make the recipe with the employee before letting them make it by themselves. There are always those little things that you forgot to put on the recipe card, that make it work best. I’m pretty sure I put all of those little details here, so you can make this recipe and be transformed back to your days at the restaurant if you were so lucky to eat there.

I remember creating this recipe with my mom. I still have the original recipe in my cookbook written in pencil, because we would change things as we tried different versions. We wanted it to have cheddar cheese in it. We wanted to use yogurt, because there was always yogurt available at the restaurant as we made it daily. And we didn’t want it to be too sweet but more a savory corn bread, so we opted to add a little honey. I prefer mixing whole wheat flour with the corn meal, but at the restaurant mom used regular unbleached white flour. Try it both ways and decide for yourself which you prefer!

Don’t stir the mixture too much! It’s like when you make muffins, stir just until the ingredients are combined. Remember, if you use frozen corn, you must thaw it first, or it won’t bake evenly. If you want to double the recipe, use a 9 X 13 pan. It works perfectly.

Of course, it goes perfectly with Myra’s Spicy Black Bean Soup!

Myra & Claire’s Corn Bread Recipe

A savory corn bread with cheese and fresh corn.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Side Dish

Cuisine American

Servings 9

Equipment

• 2 medium size bowls
• 1 wire whisk
• 1 8 or 9 inch square baking pan

Ingredients

  

• 1 cup yellow corn meal
• 1 cup flour (I use whole wheat flour)
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup yogurt or sour cream
• 1/4 cup yellow olive oil or vegetable oil
• 1 cup fresh or frozen corn if frozen, thaw before adding
• 1/2 cup cheddar cheese or cheese of your choice
• 1/4 cup (or less) honey

Instructions

 

• Grease a 9 X 9 pan and turn the oven to 375 degrees.
• Use your whisk, and mix together the first 5 dry ingredients in one bowl.
• In the 2nd bowl mix the wet ingredients together (yogurt thru honey)
• Add the wet ingredients to the dry ingredients and mix just until they are combined.
• Put the mixture in your greased or buttered pan and bake at 375 for 25 minutes.

  Cut into squares and serve.

Keyword cheddar cheese, fresh corn, Savory, cornbread, vegetarian