🌽 Cornbread
Cornbread is a quick bread made from cornmeal, buttermilk, eggs, butter and a little sugar, baked in a hot pan or skillet. It has a golden crust, a crumbly, slightly sweet interior and a distinct corn flavour. It is served warm in squares or wedges alongside chili, barbecue, beans or stews.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g cornmeal
- 300 ml buttermilk
- 2 eggs
- 60 g butter, melted
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
Method
- Heat the oven to 220 °C and put a greased skillet or baking tin inside to heat.
- Mix the cornmeal, sugar, baking powder and salt.
- Whisk the buttermilk, eggs and melted butter, then stir into the dry mix until just combined.
- Pour into the hot pan and bake for 20–25 minutes until golden and a skewer comes out clean.
- Cool for 5 minutes and cut into 8 pieces.
How to make it lighter
- Cut the bread into 8 even pieces so one portion is easy to count.
- Skip the extra butter on top — 1 tbsp butter is about 100 kcal.
- Pair a piece with a bean or vegetable chili rather than with fatty barbecue.
History
Cornbread grew out of the cornmeal breads of Native American peoples, which European settlers adopted because maize grew far more easily than wheat. It became a staple of Southern cooking, where it is traditionally less sweet than the cake-like versions popular in the North.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →