Cornbread wedges

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Results 1-20

• Frannie

  21 April 2008

  Frannie commented on this recipe

  Really tasty savoury bread. It took much longer than 25 minutes to cook - more like 40 mins.

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• fatso

  23 January 2009

  fatso rated and commented on this recipe

  

  Not very nice!

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• Jenny

  27 January 2009

  Jenny commented on this recipe

  Took about 35 minutes rather than 25 to bake, quite easy to make but out of 6 dinner guests only two thought it was OK. The texture is quite nice but the cornmeal flavour is very strong.

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• Jeanette

  20 April 2009

  Jeanette rated and commented on this recipe

  

  We regularly do this with spicy beef and bean stew. Great! http://www.bbcgoodfood.com/recipes/3328/spicy-beef-stew-with-beans-and-peppers

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• Jeanette

  20 April 2009

  Jeanette commented on this recipe

  We regularly make this to accompany spicy beef and bean stew (http://www.bbcgoodfood.com/recipes/3328/spicy-beef-stew-with-beans-and-peppers). Great!

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• CloClo

  09 August 2009

  CloClo rated this recipe

  

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• Joanne

  14 August 2009

  Joanne rated and commented on this recipe

  

  Fantastic and really nice :)

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• natalina

  02 December 2009

  natalina commented on this recipe

  HAVE NOT TRIED IT YET BUT I WILL NOT BE ADDIN THE ONIONS, MAY BE I WILL ADD SOME CORN INSTEAD!

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• CherbLM

  31 January 2011

  CherbLM rated and commented on this recipe

  

  Really good for mopping up chilli, used red onion which gave it a bit more flavour and natural yoghurt instead of buttermilk.

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• Fenifur

  02 February 2011

  Fenifur commented on this recipe

  I think the thing is with cornmeal/polenta based things, you have to try it a few times before you "get" it. I personally love adding cheese to the soft cornmeal instead of flour, chilling it until firm, then browning it off by dry frying either side. Probably lots more unhealthy, but mountains tastier than plain cornbread. It's made for mopping up tasty juices anyways though, in my opinion :)

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• PanClanger

  16 November 2011

  PanClanger rated and commented on this recipe

  

  Very tasty and satisfying cornbread - good with chilli con carne and veg chilli too. I made a few changes/embellishments to the recipe - I added a drained can of sweetcorn, a tsp of paprika (next time I might be bold and add cayenne) and a tsp of dried oregano, and some ground black pepper. I used skimmed milk with lemon juice added to acidulate it, and found I didn't need quite the quantity specified for buttermilk in this recipe. I found it cooked in the specified amount of time, no problems, but then it might have been slightly thinner because I used a square baking tin. I lined it with baking parchment and was very glad of that! The texture of this cornbread is quite cakey, but it is very pleasant eating, especially warm from the oven. Definitely a recipe to tweak and add different flavours - eg coriander, cheese, chilli, cumin?

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• ChefJulieLee

  10 January 2012

  ChefJulieLee rated and commented on this recipe

  

  made this today and followed the previous reviewer's advise and tweaked it: i put in some grated parmisan cheese chilli flakes, little bit of garlic and rosemary and it was lovely. next time I think though I will keep it really simple and just put in more parmesan or even cheddar. Loved the soft texture. will definitely make it again

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• Julie Smart

  19 January 2012

  Julie Smart rated and commented on this recipe

  

  We really liked this one. Will try some of the suggestions for different ingredients next time I make it. Cooked in the time stated in my fan oven.

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• sashbynoe

  21 February 2012

  sashbynoe commented on this recipe

  Can't claim to be a corn bread expert but I thought this recipe wes great. I have tried a few before and they were like dry scones! I tweaked this a little using yogurt and sweetcorn instead of buttermilk and onion. Also trebbled the amount of sugar. Very tasty and went great with the spicy beef stew from this website

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• sashbynoe

  26 March 2012

  sashbynoe rated and commented on this recipe

  

  Forgot to rate

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• Stephen

  23 June 2012

  Stephen rated and commented on this recipe

  

  Easy to make and scrumptious

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• Avray

  26 September 2012

  Avray rated and commented on this recipe

  

  Very good, cooked perfectly in time stated for fan oven. I use it as an accompaniment in the place of rice when I'm making very hot chili, so it needs to be nice and solid and a tiny bit bland to stop the top of my head blowing off. Perfect.

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• JoCampbell

  03 November 2012

  JoCampbell rated and commented on this recipe

  

  This was good! I added half a teaspoon of chilli flakes and half a teaspoon of dried mixed herbs. I forgot to add the sugar but I didn't notice it in the taste (i don't have a sweet tooth and there's plenty of sugar in the buttermilk). I will make this again to go with chilli.

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• Lawnor

  06 February 2013

  Lawnor rated and commented on this recipe

  

  I made these 2 days in advance and reheated them in the oven for 10-15 minutes before serving along with the mexican chicken stew from this site. The bread was the star of the show. Its delcious with something to mop up.

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• lavender Cupcakes

  26 March 2013

  lavender Cupcakes rated and commented on this recipe

  

  I could no find my usual recipe for cornbread and so tried this one. Not very impressed. Like a number of other users, the final product was heavy and very stoggy. I did follow the recipe to the letter but not sure why they did not turn out like the picture.

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http://www.bbcgoodfood.com/recipes/3330/

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Ingredients

• 50g butter , plus extra for greasing
• 1 small onion , finely chopped
• 225g fine cornmeal
• 140g plain flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1½ tsp salt
• 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
• 2 eggs

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Difficulty and servings

Serves 6 adults, or 4 adults and 4 kids

Preparation and cooking times

Prep 15 mins

Vegetarian

For up to a month

Ingredients

• 50g butter , plus extra for greasing
• 1 small onion , finely chopped
• 225g fine cornmeal
• 140g plain flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1½ tsp salt
• 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
• 2 eggs

Per serving

351 kcalories, protein 12.0g, carbohydrate 54.0g, fat 11.0 g, saturated fat 6.0g, fibre 2.0g, sugar 10.0g, salt 2.08 g

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