Soft, fluffy Creamy Corn Bread made without flour. Naturally gluten-free and packed with sweet corn flavor using simple ingredients.

Scale

3 cups corn kernels

3 large eggs

1/2 cup milk

1/4 cup melted butter or olive oil

1/4 cup sugar or honey (optional)

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup grated Parmesan or cheddar (optional)

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1. Preheat oven to 350°F (175°C) and prepare an 8-inch baking pan.

2. Blend corn, eggs, milk, butter, and sugar until mostly smooth.

3. Transfer to a bowl and stir in baking powder, salt, and cheese if using.

4. Pour into the prepared pan.

5. Bake for 35–40 minutes until golden and set.

6. Cool for 15 minutes before slicing and serving.

Fresh, frozen, or canned corn all work well.

Use olive oil for a dairy-free version.

Store leftovers refrigerated for up to 5 days.