The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Sage, honey and roasted red pepper cornbread

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8
This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make.


  • salted butter 150g, melted
  • runny honey 50g
  • eggs 2 medium
  • buttermilk 250ml
  • fine polenta or cornmeal 150g
  • plain flour 150g
  • bicarbonate of soda 1 tsp
  • baking powder 1 tsp
  • fresh sage 1 tbsp
  • parmesan or vegetarian alternative 50g, finely grated
  • whole roasted red peppers 2 from a jar, diced


  • STEP 1
    Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.
  • STEP 2
    Whisk the melted butter, honey, eggs and buttermilk.
  • STEP 3
    In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.
  • STEP 4
    Pour the wet ingredients into the dry and briefly mix.
  • STEP 5
    Add the diced peppers and mix again until just combined – be careful not to overmix.
  • STEP 6
    If using a skillet or pan to bake, warm it on the hob until hot.
  • STEP 7
    Pour the batter into the pan or tin then carefully lift into the oven.
  • STEP 8
    Bake in a hot pan for 20 minutes or cold cake tins for 30-35 minutes, then use a skewer poked into the centre to check it’s cooked through.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content