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Cornbread wedges

Cornbread wedges

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(18 ratings)

Prep: 15 mins

Easy

Serves 6 adults, or 4 adults and 4 kids
A great accompaniment for spicy stews and chillies, or just with a salad for lunch

Nutrition and extra info

  • For up to a month
  • Vegetarian

Nutrition: per serving

  • kcal351
  • fat11g
  • saturates6g
  • carbs54g
  • sugars10g
  • fibre2g
  • protein12g
  • salt2.08g
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Ingredients

  • 50g butter, plus extra for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 small onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 225g fine cornmeal
  • 140g plain flour
  • 1 tbsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 2 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1½ tsp salt
  • 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.

  2. Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.

  3. Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.

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Comments (24)

Dakini Melete's picture
0

This is the first time I have had a 'bad' experience with a BBC Good Food recipe. The cornbread was dense and too salty. I usually follow a recipe from All Recipes, but decided to try this as my experience with BBC recipes have been excellent so far. Very disappointing.

michelleemoran's picture
5

I loved this. I'd never tried cornbread before, wasn't sure what to expect, but I was absolutely delighted with the finished product. Lovely on its own or soaking up the juices from a stew.

debrat's picture

Interesting. Not sure I liked the onion with it. I love polenta (cornmeal) and it's bit like savoury polenta cake so thought I would love this but am in 2 minds! I thought I had mixture wrong as it says smooth top with a knife & it was a liquid batter that didn't/couldn't be 'smoothed'. So I kept it in for 35 mins just in case. But it came out cake-like just like the pic! Nice thou with a veg stew I made. Next time I might leave out onions and use Parmesan and try other cornbread for comparison.

Bob Dale's picture

I am definitely going to use this recipe for the base batter. I like my cornbread with some pancetta and feta cheese cubes inside. You should try that.

julesthenorweegie's picture
5

Absolutely delicious, especially straight from the oven!

I managed to only use half of the (butter)milk suggested (300 ml) but it still came out great after 35 minutes of baking. I will definitely make this again with the right amount of milk next time. Gorgeous :D

You can see how mine turned out here:
http://julesthenorweegie.blogspot.co.uk/2013/03/cornbread.html

lavendercupcakes's picture
1

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.

lawnor's picture
5

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.

jocampbell1's picture
4

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.

avray1967's picture
5

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.

ca9sbr's picture
5

Easy to make and scrumptious

sashbynoe's picture
5

Forgot to rate

sashbynoe's picture
5

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

jooooly's picture
4

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.

chefjulielee's picture
4

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

vivaves's picture
4

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?

fenifur's picture

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 :)

cherblm's picture
5

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

natalina's picture

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

jayce1987's picture
5

Fantastic and really nice :)

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