Quick & Easy Cornbread Recipe

In Creole culture we do love our cornbread and it is often seen as a side to gumbo or a big pot of chilli, but it just doesn’t seem to be used much over here in the UK which is such a shame. Many people think it’s hard to make or a bit of a faff, but honestly, its so easy!
So why not give my quick and easy cornbread recipe a try, have it with your next bowl of chilli and get dipping it in! It’s just so good!
Ingredients
- 175g cornmeal (course or fine ground is fine, depends on what texture you want, I like course personally! Cornmeal is also called polenta!)
- 125g plain flour
- 50g caster sugar or sweetener of choice
- 3g salt
- 15g baking powder
- 250ml milk (whole, semi or skimmed is fine)
- 1 egg
- 50g butter, melted
- A little butter or spray oil to grease the pan
Method
This could not be any easier….
- Preheat oven to 180°C / Gas Mark 4
- Add all ingredients into a bowl, stir until thoroughly mixed. Mixture should resemble a thickish batter mix. If too thick add a little more milk until you get the desired consistency.
- Grease your choice of pan (a cake or loaf tine or muffin tins) and then add mix and place in oven.
- Allow to bake for 15 minutes, then check every 5 minutes until it is a golden brown on top and if you touch the top of the cornbread it feels spongey.
- Allow to cool a little but this is best served warm. You can serve it as it is or add a little butter on top, or drizzle with honey or maple syrup.
Enjoy!
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