Cornbread wedges

Cornbread wedges

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(31 ratings)

Prep: 15 mins


Serves 6 adults, or 4 adults and 4 kids

A great accompaniment for spicy stews and chillies, or just with a salad for lunch

Nutrition and extra info

  • for up to a month
  • Vegetarian

Nutrition: per serving

  • kcal351
  • fat11g
  • saturates6g
  • carbs54g
  • sugars10g
  • fibre2g
  • protein12g
  • salt2.08g
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  • 50g butter, plus extra for greasing



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

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 225g fine cornmeal
  • 140g plain flour
  • 1 tbsp sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 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…

  • 1½ tsp salt
  • 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
    Buttermilk pancake mixture in bowl with whisk



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

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  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.

  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.

  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.

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Comments, questions and tips

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23rd Apr, 2020
This was horrible I'm afraid. Too salty and, I think, too much baking powder. The bread came out rock hard on the outside and stodgy and tough inside just as a sponge cake will with too much baking powder. Have tried twice and was doubly careful to follow the recipe to the letter, but it was the same both times. Very disappointing.
Helen Fichtel's picture
Helen Fichtel
11th Nov, 2019
Brilliant recipe, always works exactly as described. Not sure why other posters need to bake it for longer, perhaps the oven temperature is off? Also always use the milk and lemon substitute for buttermilk and it works perfectly.
5th Nov, 2019
I followed the ingredients, adding a bit of parmesan and baking a wee bit longer (probably 35 minutes), and had no problem - it baked absolutely perfectly. The whole family enjoyed it with a butternut squash chilli.
7th Feb, 2019
I agree with the previous reviewers that this needs longer in the oven (40 mins total). I left out the sugar and added some cheese and drained pickled jalapeños. It was light & spongy and went well with chilli.
Jennifer Norman
19th Nov, 2018
Sorry but this did not work at all for me. It said I could substitute milk and lemon for buttermilk. I'm guessing that's why it didn't work though, it came out really runny and is rock hard on the outside and still liquid in the middle after nearly twice the stated time in the oven. Complete disaster!
Dakini Melete's picture
Dakini Melete
14th Mar, 2016
This is the first time I have had a 'bad' experience with a BBC Good Food recipe. The cornbread was dense and too salty. I usually follow a recipe from All Recipes, but decided to try this as my experience with BBC recipes have been excellent so far. Very disappointing.
18th Dec, 2014
I loved this. I'd never tried cornbread before, wasn't sure what to expect, but I was absolutely delighted with the finished product. Lovely on its own or soaking up the juices from a stew.
12th Feb, 2014
Interesting. Not sure I liked the onion with it. I love polenta (cornmeal) and it's bit like savoury polenta cake so thought I would love this but am in 2 minds! I thought I had mixture wrong as it says smooth top with a knife & it was a liquid batter that didn't/couldn't be 'smoothed'. So I kept it in for 35 mins just in case. But it came out cake-like just like the pic! Nice thou with a veg stew I made. Next time I might leave out onions and use Parmesan and try other cornbread for comparison.
Bob Dale
11th Jan, 2014
I am definitely going to use this recipe for the base batter. I like my cornbread with some pancetta and feta cheese cubes inside. You should try that.
27th Mar, 2013
Absolutely delicious, especially straight from the oven! I managed to only use half of the (butter)milk suggested (300 ml) but it still came out great after 35 minutes of baking. I will definitely make this again with the right amount of milk next time. Gorgeous :D You can see how mine turned out here:


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