The Dish | Fresh Corn Cornbread from Huckleberry

When my husband and I lived in LA back in the day, one of our most favorite breakfast/lunch spots was Huckleberry in Santa Monica. Whenever we’re back to visit, we make sure to stop in — and our kids are now equally obsessed. After a recent weekend visit, my husband brought home a box of their baked goods — including this outstanding corn bread which can be found in their cookbook.

Make it for a BBQ dinner of your choosing, and then pack leftovers (if you are lucky enough to have any) in lunches alongside rotisserie chicken and some crudités. (Your kids will thank you!) This is also a customizable recipe. Add fresh berries to make it sweeter or cheddar and jalapeños for a savory version.   

  • 6 tbsp unsalted butter
  • 1/2 cup + 1 tbsp sugar
  • 1 3/4 tsp kosher salt
  • 4 eggs
  • 1 cup cornmeal
  • 3/4 cup + 2 tbsp all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tbsp + 1 tsp baking powder
  • 1/2 cup whole milk
  • 1 cup buttermilk
  • 3/4 cup canola oil
  • 2 tbsp honey, plus 1/4 cup for glazing (optional)
  • 1 1/2 cups fresh corn kernels (about two cobs; optional)
  • Preheat your own to 350F and grease an 8×8 inch pan.
  • In a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the cornmeal, all-purpose flour, whole-wheat flour and baking powder.
  • With the mixer on low speed, pour in the milk, buttermilk, canola oil, and 2 tbsp honey and mix. This is a very loose batter. Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix a little longer or work them out with your fingers.
  • Fold in in the corn, if in season; if not, omit.
  • Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester comes out clean. Do not over bake!
  • If you are choosing to glaze, slightly warm the 1/4 cup honey in a small saucepan and lightly brush the top of the warm cake.
  • This is best served the day it’s made but keeps, well wrapped, at room temperature for up to two days.

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