Easy Homemade Cornbread

By: Deborah

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!

PREP: 10

COOK: 35

TOTAL: 45

Course: Side Dish

Cuisine: Tex-Mex

Servings: 10 slices

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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.

KEYWORDS cornbread recipe, easy cornbread recipe, homemade cornbread recipe

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