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Home / The Perennial Test Kitchen / Kernza® Cornbread
Kernza® Cornbread

Kernza® Cornbread

This recipe was created to accent Kernza’s unique flavors and aromas such as: honey, brown sugar, caramel, and brown butter in an easy and rustic setting. It is meant to be baked and served straight from the cast iron skillet. This will keep it warm for a very long time, and makes a fantastic centerpiece at the table!

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    6 comments

    Mar 27, 2022 • Posted by Eileen

    This is delicious! Taking advice from other reviewers, I used half of the salt in the recipe, and that seemed to be the right decision. I browned the butter, and we didn’t need any butter at the table. I will make this again.

    Mar 21, 2022 • Posted by Ellen

    This is very rich, and very salty! I am going to try this again, using no more than 1 tsp. I will also up the quantities of kernza and cornmeal to 1 cup each, increase baking powder to 2 tsps, and increase the buttermilk to 2 1/4 cups. I think 1 heaping T. of honey is sufficient—you don’t need sugar.

    I melted 1/2 stick of butter in the skillet as the oven heated, then poured the batter on top of the melted butter. This worked fine, and I think would work with a larger quantity of batter. (The butter will brown a bit.) Instead of using the other half stick of butter in the batter, I used 1/4 cup avocado oil.

    Mar 15, 2021 • Posted by Mary Mertz

    I’m still confused about the butter: ingredients list says 1/4 c + 1 Tb, written instructions say 1 stick.

    Sep 13, 2020 • Posted by Brian Hedberg

    Hi Lois,

    That was a mistake that we hadn’t changed yet. Nice catch!

    It is supposed to be “melt one stick of butter”.

    Sep 13, 2020 • Posted by Lois Balogh

    Could you clarify step #2. It says melt at least 2 sticks of butter. I assume this is not meant to be what I think of as a stick of butter!

    Sep 08, 2020 • Posted by John

    This is the best cornbread I’ve ever had!

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