Rich Cornbread

The corn and cornmeal make this a high-fiber bread, and adding a diced red bell pepper to the batter will add color and vitamin C.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 12


  • 1¼ cups cornmeal
  • ¾ cup cake flour
  • ¾ cup sugar
  • 1 Tbsp. salt
  • 2¼ tsp. baking powder
  • 3 egg yolks
  • 1 cup cream
  • 1¼ cups half-and-half
  • 1 cup corn kernels
  • 3 egg whites
  • ⅞ cup melted butter


  • Preheat oven to 350°F. Grease a loaf pan, then dust it with cornmeal.
  • Combine cornmeal, flour, sugar, salt, and baking powder in a bowl.
  • In another bowl, mix together egg yolks, cream, half-and-half, and corn kernels.
  • Mix the dry ingredients with the wet ingredients and let sit for 20 minutes. Stir again after 20 minutes.
  • In a separate bowl, whip egg whites to soft peaks. Fold whipped egg whites into batter, then fold in melted butter. Pour batter into prepared pan and bake 45-60 minutes.