Sweet Olathe Cornbread

For the final 9 x 13 pan recipe for this month, I thought I would end July with an out-of-this-world cornbread recipe.  I know what most of you are thinking, meh cornbread, I can take it or leave it.  No.  You cannot leave this cornbread.  This is the kind of cornbread that is perfect sitting next to your hot-off-the-grill BBQ or your big ole spoon full of baked beans.

I adapted this recipe from “Huckleberry” by Zoe Nathan.  Remember this recipe?  It came from this cookbook as well.  It’s a gem of a book!  I made this recipe with a Colorado favorite, 4 ears of fresh-cut Olathe sweet corn kernels.  Olathe sweet corn is something I get super excited about this time of year here in Colorado.  I have never tasted any other corn so sweet!  You’ll want to make this delish cornbread for your summer BBQ before summer comes to an end.


Sweet Olathe Cornbread

makes 20 large hunks of goodness


12 T. salted butter (I used Kerrygold) + 1 T. for greasing the pan

3/4 c. sugar

1/2 t. Himalayan sea salt

8 eggs (or 6 large duck eggs)

2 c. white cornmeal

1 1/2 c. unbleached all-purpose flour

1/2 c. whole wheat flour

2 T. baking powder

2 c. buttermilk

1 c. 2 % milk

1 c. avocado oil

4 T. honey  + extra for drizzling over hot cornbread

4 c. fresh corn kernels cut from the cob


Pre-heat the oven to 350 degrees Fahrenheit and grease the entire inside of the 9 x 13 pan with butter.

Using a paddle attachment with a stand mixer, cream the butter on medium high-speed with the sugar and salt until fluffy.  Mix in one egg at a time until fully incorporated.  Scrape down the sides of the bowl and add the corn meal, flours and baking powder.  Beat in the dry mixture and then lower the speed of the mixer and slowly add in the milk, buttermilk, oil and honey.  Lastly fold in the fresh corn.

Pour the batter into the greased pan and bake for 50 minutes or until set and deep golden brown.

Serve warm, drizzling with some honey.  It needs no extra butter because this cornbread is so moist and delicious!




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