corn in a cup recipe
The Best corn in a cup recipe
Corn in a Cup with Crispy Cornbread
A quick and comforting one-pan dish featuring tender corn kernels in a savory tomato sauce, topped with fluffy cornbread. Perfect for a weeknight meal.
🥘Ingredients
- 1 can (15 oz) corn, drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- ½ cup cornmeal
👨🍳Directions
-
1
Preheat oven to 400°F. In a skillet, heat olive oil over medium heat. Add corn, smoked paprika, garlic powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until slightly caramelized. -
2
In a separate bowl, whisk flour, baking powder, salt, and cornmeal. Stir in buttermilk and egg until just combined. Pour batter over the corn in the skillet. -
3
Transfer the skillet to the oven and bake for 15–18 minutes, or until the cornbread is golden and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Corn in a Cup with Crispy Cornbread Works
❓ Frequently Asked Questions About Corn in a Cup with Crispy Cornbread
Why does the corn in a cup recipe use so much butter?
The butter in this recipe adds richness and helps the corn absorb flavor quickly. It also tenderizes the kernels slightly and keeps them moist during cooking. If you’d like a lighter version, you could reduce the butter to 2 tablespoons, but the dish will taste less flavorful.
Can I substitute fresh corn for canned corn in this recipe?
Yes, you can use fresh corn, but adjust the cooking time. Fresh corn kernels take about 10–12 minutes to soften fully. If you’re unsure, lightly steam or boil the kernels for 2–3 minutes before adding them to the pan.
What if I don’t have a pressure cooker or Instant Pot?
This recipe is designed for a stovetop pot with a tight-fitting lid. If you don’t have one, use a heavy-bottomed saucepan. Bring the corn and broth to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the kernels are tender.
How can I make the corn in a cup even sweeter?
To enhance sweetness, try adding 1 teaspoon of brown sugar or honey to the broth before cooking. You can also sprinkle a pinch of cinnamon or a dash of vanilla extract into the butter before stirring it in. For extra flavor, a small piece of bacon (optional) can be cooked with the butter.
Can I make this recipe ahead of time?
Yes, but it’s best eaten fresh. The corn will keep in the refrigerator for up to 2 days. Reheat gently in a pot with a splash of broth to restore moisture. Avoid freezing, as the texture may become mushy.
