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Turn Leftover Candy Corn Into Cornbread Because You’re Slightly Insane

Updated

Candy Corn Corn Bread

Makes: 4 loaves

1⅔ cups all-purpose flour
1 cup cornmeal
2 tsp. baking powder
¾ tsp. baking soda
¾ tsp. kosher salt
1⅓ cups whole milk
½ cup melted butter
1½ tbsp. honey
1 large egg
3½ oz. chopped candy corn

1. Combine flour, cornmeal, baking powder, baking soda and salt in a bowl.

2. In a separate bowl, combine milk, butter, honey and eggs. Whisk wet ingredients into dry ingredients until fully combined. Fold chopped candy corn into the cake batter.

3. Allow batter to rest overnight in the refrigerator. The candy corn bits will dissolve completely.

4. Remove from refrigerator and stir well to incorporate candy corn color throughout the batter. The batter will turn a light orange.

5. Preheat oven to 375°. Lightly spray 4 mini (4-in.) cake pans or small loaf pans with baking spray. Pour batter into pans and bake for 18 to 20 minutes or until wooden pick inserted in the center comes out clean. Allow to cool 10 minutes before removing from pan. Serve warm.

Prep time: 15 minutes, plus chilling
Cook time: 18 to 20 minutes