Cornbread
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
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. 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 milk1 egg140 g wheat flour4 tsp baking powder½ tsp salt140 g cornmeal (dry)55 g sugar — optional60 g vegetable baking fat- oven
- 20 centimetre baking tin
- large mixing bowl
- baking paper
- saucepan
- whisk
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 — optionalhalf a 15 oz tin of tinned sweetcorn — optional- spatula
- colander
- knife
- 20 centimetre baking tin
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 : Correction du découpage approuvée par Roch le 9 novembre 2026. Relecture éditoriale.
Estimated times.