Thursday, July 18, 2013


Mmm... we love cornbread!  I grew up eating this southern favourite.  Ours was a homemade version --no packet mixes for Mom!-- and it is absolutely delicious.  This is my mother's basic recipe.  You can add grated cheese for savoury cornbread, or eat it with honey or maple syrup for a sweet treat.

Preheat the oven to 400F/200C/gas mark 6. Lightly whisk together in a large bowl:
  • 1 cup coarse cornmeal 
  • 1 cup plain flour [I generally use wholemeal spelt]
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 TBS brown sugar or maple syrup
In a separate bowl, beat:
  • 1 cup plain yoghurt [coconut milk or rice milk both work fine too; it will just be a bit crumblier]
  • 2 beaten eggs
  • 1/4 cup melted butter [or coconut oil if you want to keep this cornbread dairy free]
Make a well in the centre of the dry ingredients.  Stir in the liquid mixture; beat gently but well.  

For a thinner cornbread, use two 8" baking tins.  For more cake-like cornbread, use one 8" tin.  Butter tins well and line the bases with circles of baking paper.  Bake in hot oven for 20-25 minutes.

Turn out onto a wire rack to cool and eat right away, or store in a tin when cold to use later.  Believe me, if you love cornbread as much as we do, it won't last that long!


  1. Anonymous6:30 pm

    Thanks Erin for the recipe. Can you tell me one thing? Where do you get your coarse cornmeal from?

    We love cornbread too with our chilli and barbecued meats.

  2. You're welcome... hope you enjoy it! :)

    I buy coarse cornmeal from the Jamaican foods aisle at a major supermarket. Tesco's here has it, as does Sainsbury's. The brand is called "Island Sun". They sell fine cornmeal too but I don't like using that one for cornbread.

    Of course, I'd prefer organic cornmeal but it's very hard to find here.


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