Double Corn Cornbread

Cornbread makes a great side with any fall dish, so cooking it on the EGG just seems natural!

30 Minutes
30 Minutes


  • 2 cups (480 ml) buttermilk or Half and Half 
  • 1/2 cups (120 ml) sugar 
  • 1 tablespoon (15 ml) baking powder 
  • 1 1/2 teaspoons (7.5 ml) salt 
  • large eggs, separated 
  • 2 cups (480 ml) all-purpose flour 
  • 1 cup (240 ml) fresh or thawed frozen corn kernels 
  • 2 cups (480 ml) yellow cornmeal 
  •  Optional honey butter* 
  • 1/2 cups (120 ml) butter, melted, cooled 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.

Step 2

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt, mixing well. Place egg yolks in a medium bowl. Add half and half and set aside..

Step 3

Beat egg whites with electric mixer until stiff peaks form. Add egg mixture and butter to dry ingredients, mixing just until dry ingredients are moistened. Lightly fold in corn, then beaten egg whites into batter.

Step 4

Pour batter into a greased 13 inch (33 cm) x 9 inch (23 cm) baking pan. Place on the cooking grid and bake 22 to 25 minutes or until edges are golden brown and center springs back when touched lightly. Transfer to wire cooling rack.

Step 5

At this point you can serve immediately or cool completely and use later. If using later, cover tightly with foil. Reheat on grill or in oven until warm.

Step 6

Cut into squares. Serve with honey butter, if desired.

Step 7

*For optional honey butter, combine 1/2 cups (120 ml) softened butter with 1/4 cups (60 ml) honey, mixing well. Transfer to a plastic container.

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