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Cheesy Cornbread

Easy cheesy cornbread, a healthy quick bread recipe without sugar or yeast topped with corn, red onion, bell pepper and herbs, all baked together in the oven for full flavour. Ditch the packet mixes, as this is the easiest recipe!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 people
Calories: 262 kcal
Course: Side Dish , Breakfast , Snacks
Cuisine: American

Ingredients

  • 150 g (5.5oz / ¾ cup) cornmeal (farine de maïs in France)
  • 100 g (3.5oz / ¾ cup) plain flour all-purpose
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon salt fleur de sel
  • 1 teaspoon Rosemary or thyme finely chopped
  • 100 g (3.5oz/ 1¼ cups) Gruyère, Comté or cheddar cheese grated
  • 1 egg organic
  • 340 ml (12oz/ 1.4 cups) buttermilk* (or milk with 2 tablespoon lemon juice) SEE NOTES
Topping
  • 1 cob fresh corn kernels (250g or small tin sweetcorn)
  • 1 red onion finely sliced
  • 1 red pepper roughly chopped
  • 2 tablespoon olive oil extra virgin
  • ½ teaspoon smoked paprika optional
  • 1 teaspoon salt (fleur de sel) for sprinkling before serving
  • few turns of the peppermill to taste

Instructions

    Cup of Yum
  1. Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Add the corn and smoked paprika.Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
  2. Meanwhile, make the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary. Using a large spoon, gradually mix in the egg and buttermilk until smooth.
  3. Oil a 24cm cake tin with the other tablespoon of olive oil and pour in the batter.  Bake for about 15 minutes or until lightly browned.
  4. Remove from the oven, top with the corn, onion and pepper mix. Return to the oven and bake for another 15 minutes.
  5. Leave to cool slightly in the tin then remove and enjoy while still warm.

Notes

  • How to make your own Buttermilk: Add 2 tablespoon fresh lemon juice to whole milk and leave to rest at room temperature for about 20 minutes then use as buttermilk.
  • Nutritional Information: Per 170g serving (serves 6): 262 Calories, 11g protein, 8g lipids, 37g glucides.
  • Delicious served with sweetcorn and red pepper soup or a simple green salad.