You’ll also need

  • weighing scales
  • 23cm round cake tin
  • teaspoon
  • measuring jug
  • large bowl
  • small bowl
  • fork
  • grater
  • spatula
  • oven gloves


  • STEP 1

    Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 230C/210C fan/gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 1½ tsp salt into a large bowl. Beat the buttermilk or yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.

  • STEP 2

    Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.

  • STEP 3

    Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.

Recipe tip

Frozen food heroes
Using frozen food like sweetcorn or peas is a great way to prevent waste, as you only defrost or cook as much as you need. Frozen fruit and veg also often contains more nutrients than fresh, as they are frozen soon after picking, which locks in all the good stuff while it’s at its best.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.2 ratings