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Cornbread

Cornbread

  • Bread and baking
  • Oven-baked

Oven-baked cornbread with optional sugar, sweetcorn kernels and onion.

Active time20 min

Cooking35 min

Total1 hResting : 10 min

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Ingredients

  • 1 onion — optional
  • 250 ml milk
  • 1 egg
  • 140 g wheat flour
  • 4 tsp baking powder
  • 1 15 oz tin of tinned sweetcorn — optional
  • ½ tsp salt
  • 140 g cornmeal (dry)
  • 55 g sugar — optional
  • 60 g vegetable baking fat

Preparation

  1. Preheat the oven to 220 degrees Celsius and line with baking paper a 20 centimetre baking tin. Mix the cornmeal, flour, baking powder and salt in a large mixing bowl. Add the sugar if using.

    140 g wheat flour
    4 tsp baking powder
    ½ tsp salt
    140 g cornmeal (dry)
    55 g sugar — optional
    • oven
    • 20 centimetre baking tin
    • large mixing bowl
    • baking paper

  2. Melt the fat and leave to cool until lukewarm. Stir the egg, milk and melted fat into the dry ingredients. Beat for about one minute, until the batter is fairly smooth.

    250 ml milk
    1 egg
    60 g vegetable baking fat
    • large mixing bowl
    • saucepan
    • whisk

  3. If using the extras, drain the sweetcorn and peel and chop the onion before stirring them in. Pour the batter into the tin.

    Use for the recipe: a quarter of an onion (prepare 1 onion).

    Use for the recipe: half a 15 oz tin of tinned sweetcorn (prepare 1 15 oz tin of tinned sweetcorn).

    a quarter of an onion — optional
    half a 15 oz tin of tinned sweetcorn — optional
    • spatula
    • colander
    • knife
    • 20 centimetre baking tin

  4. Bake for 20 to 25 minutes at 220 degrees Celsius without sweetcorn, or about 30 to 35 minutes with sweetcorn, until a skewer comes out with no raw batter attached. Leave to cool for 10 minutes.

    • oven
    • toothpick

Allergens

  • Eggs
  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.

  • Adaptation éditoriale : Routine photos quotidienne autorisée par Roch : vingt nouvelles recettes et vingt versions corrigées publiées sans photo le 20 octobre 2026. Anciennes images conservées dans leur historique. Revue technique et visuelle, compositions variées, textes et modèles conservés ; aucun essai en cuisine revendiqué.

Estimated times.

Cornbread