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I never really liked cornbread; I found it either too grainy or too sweet, that is until I was introduced to this recipe by my sister-in-law. This version has been adapted from “Holly Hock Cooks” a book created by the cooks of this west coast retreat located on Cortes Island in BC’s Georgia Strait.  Unlike some restaurant versions that would pass more as a dessert, this corn bread contains 5 cups of vegetables. Cornbread has many times travelled along side chili, soups and stews for the perfect mountain ski weekend. The recipe makes enough to share with another family or for leftovers which can be wrapped and frozen.  I use jalapeño cheddar or havarti to give it a bit of heat and it saves a step but you could also use a seeded and minced jalapeño along with regular monterey jack cheese. Or leave out the heat for a kid pleasing version.


  • 1 teaspoon canola oil
  • 1 cup finely diced onion one medium
  • 1 cup finely diced red pepper
  • 2 cups frozen or fresh corn
  • 1 cup finely chopped fresh parsley or cilantro
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup butter at room temperature
  • 1/2 cup brown sugar
  • 5 eggs
  • 1/2 cup cream
  • 1 cup grated jalapeño havarti or monterey jack cheese
  • 1 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 4 1/2 teaspoons baking powder
  • 1/4 teaspoon baking salt


  • Add oil to a large frying pan and sauté onions and peppers for approximately 5 minutes over medium heat. Next add corn, parsley and black pepper and continue to cook until everything is tender. Set aside.
  • Lightly grease a 9 x 13 inch baking dish and preheat the oven to 350 degrees.
  • In a large mixing bowl (a stand up mixer with a paddle attachment works well) cream together butter and sugar. Add eggs one at a time and scraping the bowl after each addition. Stir in cream and grated cheese.
  • In a large separate bowl combine dry ingredients together with a whisk.
  • Gently fold liquid ingredients into your bowl of dry ingredients and then add sautéed vegetables.  Stir only until combined.
  • Spread in your prepared baking dish and bake for 30-35 minutes.  Check with a toothpick to ensure centre is cooked through. If making muffins reduce time to 18-20 minutes.