Cornbread is a staple of down-to-earth American cuisine and with its traditionally simple palate, it pairs with nearly any soup, chili, barbecued meat or salad. We’ve really come to think of it as a blank canvas where a home chef can really just paint with flavors and ingredients. For this recipe, we went for a bold taste by using our zesty, creamy Street Corn. The corn kernels and diced pepper add a nuanced texture to the family table favorite which’ll be sure to have everyone reaching for seconds.
Cooking and Serving Tips
Just let the Street Corn thaw and ensure your scoops come with plenty of the cream and cheese sauce. You can also cook the Street Corn ahead of time if you prefer, as long as you stir it thoroughly into the sauce before mixing it into the batter.
Preheat oven to 400°F. Grease a muffin tin.
Add sifted flour, cornmeal, baking powder, and salt to large mixing bowl.
In a small mixing bowl, combine the half-and-half, eggs, butter, and honey. Stir thoroughly.
Add wet mixture to dry mixture and stir just until flour is moistened, no more than 10 to 15 seconds.
Fold in Street Corn (important not to overmix or cornbread will be too tough).
Pour the batter into your greased muffin tin and transfer to preheated oven.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Let rest for 15 to 20 minutes. Remove from pan. Serve and enjoy.
PRO TIP: Add shredded Flagship cheese to the top prior to serving for an added layer of cheesy depth!
9 individual muffins
- 1 cup all-purpose flour, sifted
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup half-and-half
- 2 eggs, beaten
- 1/4 cup unsalted butter, melted (plus extra for greasing dish)
- 1/4 cup honey (optional)
- 2 cups Beecher’s Street Corn, thawed
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