photograph by Matt Hulsman


1 stick butter
1 cup self-rising cornmeal
1 cup self-rising flour
2 eggs, slightly beaten
1 (8.5-ounce) can creamed corn
½ cup buttermilk
¼ cup honey
Freshly ground black pepper
1 cup (about 2 ears) fresh, raw corn


1 tablespoon butter, melted
1 tablespoon honey

Preheat oven to 375º. Place butter in an 11 x 7-inch baking dish and put into oven to melt while oven is heating. Once melted, let butter brown to a light golden color.

In a bowl, combine cornmeal and flour. In a separate bowl, mix together eggs, creamed corn, buttermilk, honey, and black pepper. Fold into dry mixture.

Pour batter over browned butter and scatter with fresh corn. Return to oven and bake about 30 minutes, until golden brown on top. Meanwhile, to make the glaze, stir together butter and honey. Brush cornbread with glaze and serve warm.

This story was published on

Wendy Perry is a recipe developer, personal chef, and Franklin County native.