Califonia Bountiful
Side Dish

Agave cornbread

This is an ideal side dish for a cookout. Or, as chef Kevin Templeton laughingly suggests, "You can also be wild and ice the cornbread with a sweet cream cheese frosting for a unique dessert option."

Executive Chef Kevin Templeton
Barleymash, San Diego

Print Recipe

To print this recipe, choose a print size:



2 ears fresh corn
1/2 lb. butter
5 tbsp. agave syrup
2 cups sifted all-purpose flour
2 cups cornmeal
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
4 large eggs
2 cups milk
4 tbsp. hard cider or apple cider


Remove husks and silk from corn and place on a hot grill. Grill for 8 to 10 minutes or until kernels are lightly charred, rotating occasionally to ensure an even roast. Remove from grill and let cool. Cut kernels off cob and set aside.

Preheat oven to 325 degrees and generously coat a 9-by-13-inch baking pan with nonstick cooking spray.

Melt butter in a small saucepan over medium heat, swirling the pan occasionally to ensure even cooking. When butter has turned a toasty-brown color, remove from heat and set aside to cool slightly. Stir in agave syrup until dissolved.

In a large bowl, combine flour, cornmeal, sugar, baking soda, salt and corn. Break eggs into a bowl to catch any shells. In a large pitcher, whisk together eggs, milk and cider. Whisk wet ingredients into dry. When almost incorporated, whisk in cooled butter mixture.

Pour batter into prepared pan. Bake for 30 to 35 minutes, rotating pan halfway through, until a skewer inserted into the center comes out clean.

Serves 6

Follow us on: Facebook Twitter YouTube Pinterest Pinterest