A round cornbread with slices cut off

Cornbread

Name: Cornbread
Total time: 45 min
Yield: Serves 6 adults, or 4 adults and 4 kids
Cuisine: Mexican
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; 1 ½ tsp salt; 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice); 2 eggs

Lulu Grimes

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Serves 6 adults, or 4 adults and 4 kids

Easy

Prep: 15 mins

A star rating of 3.4 out of 5.62 ratingsRate

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Our easy homemade cornbread recipe is a great accompaniment for spicy stews and chillies, or just with a salad for lunch.

Freezable (for up to a month)

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

For extra flavour try stirring in some grated mature cheddar, sliced spring onions, sweetcorn or a handful of chopped fresh herbs before baking. Chopped jalapeños or cooked bacon pieces also work well for a bit of a kick.
This cornbread makes for a comforting side served warm with a bowl of spicy chilli, soup or stew, but it’s also delicious with a simple salad for lunch. I sometimes enjoy it with a drizzle of honey or slathered in butter for a comforting snack.
I try not to overmix the batter once the wet and dry ingredients are combined. A few small lumps are perfectly fine and help keep the cornbread light and tender.

Ingredients

Nutrition

Units:

MetricUS

50g butter

plus extra for greasing
1 small onion

finely chopped
225g fine cornmeal
140g plain flour
1 tbsp sugar
2 tsp baking powder
1 ½ 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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Nutrition: per serving

kcal351
fat11g
saturates6g
carbs54g
sugars10g
fibre2g
protein12g
salt2.08g

Method

step 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.
step 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.
step 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.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

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Recipe from Good Food magazine, November 2006

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A star rating of 3.4 out of 5.62 ratings

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