Savoury cornbread with sweetcorn, onion, chili and cheddar
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5 from 4 votes

Savoury Cornbread Recipe

Easy to put together and a great side dish for Thanksgiving, Christmas dinner or any other time of the year, whenever you fancy a delicious snack! TIP: Get all the ingredients ready and all the chopping and grating done before you start putting the savoury cornbread batter together.

Ingredients

Ingredients for savoury cornbread

  • 100 g maize flour
  • 100 g plain white flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 50 g butter melted, plus 1 tbsp of butter for the onions
  • 2 eggs
  • 1 tbsp runny honey
  • 175 g buttermilk
  • 100 g sweetcorn from the tin, chopped
  • 1 large onion finely chopped
  • 2 fresh green or red chilli deseeded and finely chopped
  • 125 g of cheddar grated

Instructions

How to make cornbread

  • Preheat the oven to 200°C.
  • Line a baking tray with baking paper. In terms of baking tray size, the above recipe will fill a 23cm square (or round) baking tin, about 4cm deep.
  • Melt a tablespoon of the butter in a frying pan and sautée the onion for 2 minutes.
  • Add the chili and fry for another 5 minutes until the onions start to brown.
  • Add the chopped sweetcorn kernels and stir for another 2 - 3 minutes.
  • Set aside to cool.
  • In a large bowl, mix the maize flour, plain flour, baking powder, bicarbonate of soda and salt. Stir the dry ingredients with a balloon whisk until well blended.
  • In a separate bowl - mix together the butter, eggs, honey and buttermilk - again a balloon whisk works best.
  • Add both mixtures (the dry and wet ingredients) together, mix it all up carefully until combined.
  • Gently fold in the onion, chili and sweetcorn mixture and ⅔ of the grated cheddar. You should now have a creamy, thick, barely pourable batter.
  • Pour the batter into the baking tin and bake at 200°C for about 15 minutes.
  • Remove from the oven to quickly sprinkle the remaining ⅓ of the grated cheese on top.
  • Return to the oven and bake for another 15 minutes or until the cornbread turns golden brown.
  • Check that the bread is baked through by inserting a toothpick into the centre – it should come out completely clean.
  • Allow the bread to cool in the baking tin for about 10 - 15 minutes before you move it onto a wire rack.