Home
Recipes
Cheesy sweetcorn cornbread

Cheesy sweetcorn cornbread cut into slices

Cheesy sweetcorn cornbread

Name: Cheesy sweetcorn cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 50g melted butter plus extra for the tin; 225g fine cornmeal; 140g plain flour; 1 tsp caster sugar; 2 tsp baking powder; 2 x 284ml cartons buttermilk or use natural yogurt; 2 eggs; 100g can sweetcorn (drained weight), or use frozen; 50g cheddar cheese grated; weighing scales; 23cm round cake tin; teaspoon; measuring jug; large bowl; small bowl; fork; grater; spatula; oven gloves

Cassie Best

Save recipe

Serves 8

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 3.5 out of 5.2 ratingsRate

loading...

Involve kids in making this cheesy sweetcorn cornbread. We've listed all the equipment they'll need to make the recipe. It's perfect served with chilli

Freezable

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chocolate overnight oats

A star rating of 3.5 out of 5.10 ratings

Easy baked tomato risotto

A star rating of 4.6 out of 5.10 ratings

Cooking with kids: Fajitas

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

50g melted butter

plus extra for the tin
225g fine cornmeal
140g plain flour
1 tsp caster sugar
2 tsp baking powder
2 x 284ml cartons buttermilk

or use natural yogurt
2 eggs
100g can sweetcorn

(drained weight), or use frozen
50g cheddar cheese

grated

You’ll also need

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal296
fat11g
saturates6g
carbs39g
sugars5g
fibre2g
protein10g
salt1.6g

Method

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.

Recipe from Good Food magazine, June 2022

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now