Ingredients
Scale
- 4 cups fresh corn kernels, or frozen if unavailable
- 1/2 cup honey, preferably raw and runny
- 1/4 cup unsalted butter, softened
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs, at room temperature
- 1 cup whole milk, or plant-based alternative like almond milk
- 1 cup shredded cheddar cheese, sharp if desired
- 1/4 cup chopped green onions
Instructions
- Preheat your oven to 350°F (175°C).
- Grease an 8×8-inch baking dish with butter or non-stick spray.
- In a large mixing bowl, combine softened butter and honey until well blended.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in milk until smooth.
- In another bowl, whisk together flour and baking powder.
- Gradually fold this mixture into your wet ingredients until just combined—don’t overmix!
- Gently fold in fresh corn kernels and shredded cheddar cheese until evenly distributed throughout the batter.
- Pour the mixture into your prepared baking dish and smooth the top with a spatula.
- Bake in preheated oven for about 30-35 minutes or until golden brown on top.
- Once out of the oven, sprinkle with chopped green onions before serving.
Notes
Store leftovers in an airtight container.
Reheat in the oven for best results.
Serve with a fresh green salad.
Use fresh corn for sweeter flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg