Cornbread

Ingredients

• 210 g (1½ cups)cornmeal
• 190 g (1½ cups)plain flour
• 50 g (4 tablespoons)soft brown sugar
• 12 g (1 tablespoon)baking powder
• 6 g (1 teaspoon)salt
• 100 g (2 eggs)eggs, lightly beaten
• 240 ml (1 cup)milk
• 300 g (1¼ cups)soured cream
• 56 g (4 tablespoons)butter, melted
• 75 ml (⅓ cup), plus a little for greasingcorn oil
• 225 g (1½ cups; kernels from 1–2 cobs)sweetcorn kernels

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Grease the dish

   Brush a cast-iron pan or baking dish with oil to grease it.

3. 3

   Mix dry ingredients

   In a bowl, combine the cornmeal, plain flour, soft brown sugar, baking powder and salt.

4. 4

   Mix wet ingredients

   In a separate bowl, combine the egg, milk, soured cream, melted butter and oil.

5. 5

   Combine the mixtures

   Pour the wet mixture into the dry ingredients and stir together gently, taking care not to overmix.

6. 6

   Add the sweetcorn

   Fold the sweetcorn kernels into the batter.

7. 7

   Bake the cornbread

   Pour the batter into the pan and bake for 35 minutes, or until a skewer inserted into the centre comes out clean.

8. 8

   Cool before serving

   Leave the cornbread to cool for 10 minutes. Serve hot or warm with honey, or at room temperature.

What is cornbread?

Cornbread is a baked bread made with cornmeal and is closely associated with the southern United States. This version combines cornmeal with plain flour, soured cream and sweetcorn for a tender crumb with pockets of corn.

A little brown sugar gives it gentle sweetness, making it at home beside savoury dishes or served warm with honey, maple syrup or butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 387 calories, 8g protein, 44g carbs, 21g fat.

Cornmeal, flour and sugar provide most of the carbohydrates, while the eggs and soured cream contribute protein. Butter, oil and soured cream account for much of the fat. Serve a slice alongside lentil soup or vegetables for a more balanced plate.

The dry ingredients

Cornmeal: it gives the loaf its characteristic corn flavour and slightly grainy texture. Plain flour supports the crumb and helps the slices hold together.

Raising and seasoning: baking powder lifts the batter, while salt balances the sweetness of the sugar and corn.

Why the wet mixture matters

Soured cream: its richness helps keep the cornbread moist and gives the batter a thick texture. Milk loosens the mixture so the dry ingredients can be incorporated.

Butter and oil: melted butter adds flavour, while the oil contributes to the soft texture. Mix these with the beaten eggs before adding them to the flour mixture.

Mix gently for a tender crumb

Combine the wet and dry mixtures only until no large patches of dry flour remain. Excessive mixing can make the finished bread firm rather than tender.

Fold in the sweetcorn after the batter comes together so the kernels are distributed without further working the mixture.

Check when it is baked

Bake at 190°C for 35 minutes, then test the centre with a skewer. It should come out clean rather than coated in wet batter.

Rest the cornbread for 10 minutes before serving. This brief cooling makes it easier to portion while keeping it warm.

Serving ideas

For a sweet finish, serve slices with honey, maple syrup or butter. It can also be eaten at room temperature.

For a savoury meal, pair it with lentil soup or serve it as a side at a barbecue. Its mild sweetness works well alongside hearty, savoury food.

Recipe notes & tips

• Measure the cornmeal and flour before you begin so the batter can be mixed promptly.
• Use a pastry brush to spread a thin coating of oil over the pan or baking dish.
• Beat the eggs lightly before combining them with the other wet ingredients.
• Stir the wet and dry mixtures just until combined to avoid a dense texture.
• Check the centre with a skewer at the 35-minute mark.
• Let the cornbread rest for 10 minutes before cutting or serving.

Variations

• Use fresh corn: cut the kernels from one or two cobs to make up the stated amount.
• Serve it sweeter: offer honey or maple syrup at the table.
• Add butter at serving: spread a little over each warm slice.
• Choose a baking dish: use a suitable baking dish instead of a cast-iron pan.
• Pair it with soup: serve a slice alongside lentil soup for a filling meal.

Common mistakes to avoid

• Overmixing the batter: stir only until the ingredients come together to help keep the crumb tender.
• Skipping the pan grease: brush the pan or baking dish with oil before adding the batter.
• Adding the corn too early: fold the kernels in after combining the wet and dry mixtures.
• Relying only on the timer: check the centre with a skewer and bake until it comes out clean.
• Cutting it straight from the oven: leave it to cool for 10 minutes before serving.

How to store

Once cool, store the cornbread in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 4 days. Reheat slices briefly in the oven or microwave until warm.

Frequently asked questions