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(2 ratings)

Prep: 20 mins Cook: 50 mins plus cooling


cuts into 8-10 slices

You can prepare this cornbread ahead of time for a stree free brunch to have on the table in minutes. Top with devilled eggs and avocado or chilli con carne for a hearty lunch

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (10)

  • kcal241
  • fat7g
  • saturates3g
  • carbs36g
  • sugars6g
  • fibre1g
  • protein7g
  • salt0.9g


  • 50g slightly salted butter, melted, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g fine polenta or cornmeal, plus extra for dusting



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 325g can sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 250ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 4 large eggs
  • 1 tbsp golden caster sugar
  • 100g plain flour
  • 2 tsp baking powder
    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…

  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…


  1. Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.

  2. Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre – it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.

  3. Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.

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Comments, questions and tips

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10th Feb, 2018
Was really dense and the bottom wasn’t cooked properly after being in the oven for 55 minutes. Tasted the top and wasn’t very nice at all. Wouldn’t use this recipe again.
28th Mar, 2016
This is quite easy to make, rises well and produces a moist crumb and a crisp crust. Problem is, all the eggs, flour and sugar make it taste like a sweetcorn-flavoured cake. This makes the 'cornbread' useless for savoury recipes. I used it as suggested, with devilled eggs and avocado and it simply didn't work at all. It was like eating huevos rancheros off slices of victoria sponge. Also, the recipe makes quite a lot of batter. I have a full-sized magimix food processor and the level of batter overtopped the central spindle tube when I removed the blade, so it can get messy.
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