Savoury Cornbread Recipe
An easy savoury cornbread is a fantastic homemade cornbread made with yellow cornmeal or polenta, flour, eggs, buttermilk and raising agents, and no added sugar whatsoever. It has a wonderful golden colour, a tender but sturdy crumb, and it's perfect for serving alongside soups, stews, chillis or roast dinners.
Servings: 15 squares
Calories: 131kcal
Ingredients
- 225 g cornmeal (polenta or yellow cornmeal in the UK, 1 ½ cups)
- 110 g plain flour (¾ cup)
- 2 large eggs
- 250 ml buttermilk (1 cup)
- ½ teaspoon bicarbonate of soda
- 2 teaspoon baking powder
- 60 ml melted butter (¼ cup)
Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- In a large mixing bowl add the cornmeal, flour, bicarb of soda and baking powder, and mix well to combine.
- In a jug, beat the eggs well with a fork, then add the buttermilk and melted butter and mix well.
- Combine the wet ingredients with the dry ingredients using a silicone spatula.
- Grease a rectangle baking tray with butter, (my tray is 27 x 22 x 5 cm or 10.5 x 8.5 x 2 inches), transfer the mixture and spread it evenly.
- Bake for 20 minutes or until golden and a skewer inserted in middle comes out clean.
- Serve warm or cold.
Notes
- If you'd rather add some sugar, I would go for 3 tablespoons of granulated or caster sugar, which will give it a sweeter touch, but still keep it relatively savoury.
- Don't overmix the batter, the ingredients should be mixed just until the dry ingredients are incorporated. Overmixing can make the cornbread dense and stodgy.
- Store freshly-baked cornbread in an airtight container either at room temperature or in the fridge. To freeze, wrap the cooled cornbread well.
Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 89mg | Potassium: 143mg | Fiber: 2g | Sugar: 1g | Vitamin A: 155IU | Calcium: 49mg | Iron: 1mg