This easy homemade cornbread is soft, buttery, and packed with delicious flavour. Perfect as a side for chilli, soups, BBQ food, or a cosy family meal!
I love this cornbread with brisket chilli, but it's also delicious served with ribs or gumbo for a Southern feast. If you've got any left over, have it for breakfast or on the side with a hearty stew to soak up the gravy!
Tips
- Gluten-free option – use a gluten-free flour blend or make a 100% polenta version of this easy homemade cornbread.
- Dairy-free option – swap butter for coconut oil, and the milk and yogurt for almond milk and vinegar.
- Add-ins – try adding some honey or crispy bacon to the batter for extra flavour.
Frequently Asked Questions
Northern cornbread is sweeter and lighter, while Southern cornbread is often more savoury and has a crispier crust.
Use buttermilk or add an extra tablespoon of butter for moisture. Avoid overbaking.
Preheat the skillet in the oven, grease it with butter, then pour in the batter for an extra crispy crust.
Yes - wrap slices tightly and freeze for up to 3 months. Reheat in the oven for best texture.
Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
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HOW TO MAKE THIS EASY HOMEMADE CORNBREAD
Ingredients
- 1 tbsp vegetable oil
- 100g instant polenta (cornmeal)
- 200g plain flour
- 2 tsp baking powder
- 2 eggs
- 250ml semi-skimmed milk
- 100ml natural yogurt
- 50g butter, melted
- 140g mature cheddar, grated
- 1 green chilli, deseeded and finely chopped
- 2 tbsp fresh coriander, finely chopped
- salt and freshly ground black pepper
Instructions
- Grease a round ovenproof dish (I use a 26cm diameter stoneware dish) with the vegetable oil and preheat the oven to 190C/fan 170C/gas 5.
- In a bowl, beat together the polenta, flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the cheese, green chilli and coriander, and season.
- Transfer the batter into the greased dish and bake for 30 to 35 minutes, or until risen and golden (use a skewer or sharp knife to test that it's cooked right through - the skewer/knife should come out clean. Extend cooking time by 5 minute intervals and keep checking that the skewer/knife comes out clean before removing it from oven to cool for 5 minutes before removing it from the pan and serving).
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Easy Homemade Cornbread
Equipment
Ingredients
- 1 tbsp vegetable oil
- 100 g (3.5 oz) instant polenta (cornmeal)
- 200 g (7 oz) plain flour
- 2 tsp baking powder
- 2 eggs
- 250 ml (1 cups) semi-skimmed milk
- 100 ml (3.5 floz) natural yogurt
- 50 g (1.8 oz) butter melted
- 140 g (4.9 oz) mature cheddar grated
- 1 green chilli deseeded and finely chopped
- 2 tbsp fresh coriander finely chopped
- salt and freshly ground black peppe
Instructions
- Grease a round ovenproof dish (I use a 26cm diameter stoneware dish) with the vegetable oil and preheat the oven to 190C/fan 170C/gas 5.
- In a bowl, beat together the polenta, flour, baking powder, eggs, milk, yogurt and melted butter. Stir in the cheese, green chilli and coriander, and season.
- Transfer the batter into the greased dish and bake for 30 to 35 minutes, or until risen and golden (use a skewer or sharp knife to test that it's cooked right through - the skewer/knife should come out clean. Extend cooking time by 5 minute intervals and keep checking that the skewer/knife comes out clean before removing it from oven to cool for 5 minutes before removing it from the pan and serving).
Notes
- Gluten-free option – use a gluten-free flour blend or make a 100% polenta version of this easy homemade cornbread.
- Dairy-free option – swap butter for coconut oil, and the milk and yogurt for almond milk and vinegar.
- Add-ins – try adding some honey or crispy bacon to the batter for extra flavour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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