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Cornbread wedges

Cornbread

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 6 adults, or 4 adults and 4 kids

Our easy 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
Nutrition: per serving
NutrientUnit
kcal351
fat11g
saturates6g
carbs54g
sugars10g
fibre2g
protein12g
salt2.08g
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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

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.

Recipe from Good Food magazine, November 2006

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Overall rating

A star rating of 3.6 out of 5.35 ratings
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