15 Jan


I grew up eating cornbread, but it’s not that common in the UK. The girls were pretty skeptical the first time I made it. “I don’t know what it is!” Lyra complained. “Is it a bread or a cake?”

Cornbread does edge towards cake territory, with its slight sweetness and moist crumb. This recipe makes loads, which is fine by me as cornbread makes a great leftover.


  • 1 1/2 cups cornmeal
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk or plain yogurt
  • 1/2 cup milk
  • 1/4 cup maple syrup or brown sugar
  • 2 eggs
  • 1/4 cup melted butter
  1. Preheat oven to 350°F (175°C).
  2. Butter a 9″x13″ baking pan or a 12″ cast-iron frying pan.
  3. In a large bowl, mix together the cornmeal, wholewheat flour, white flour, baking powder, baking soda and salt.
  4. In another bowl, combine the buttermilk, milk, maple syrup, eggs and melted butter.
  5. Fold the wet ingredients into the dry ingredients. Pour into the baking pan and bake for about half an hour, or until a toothpick inserted into the centre comes out clean.
  6. Cool for ten minutes before serving.

10 Responses to “Cornbread”

  1. Yana January 15, 2016 at 12:51 pm #

    I love cornbread! I only found out about it living in UK (but from American & Canadian sites) and although it is, as you’ve mentioned, not very common in UK, it is very common in our household too. And I do try to spread the word. It is a great stuff!! 🙂

    • Andrea January 15, 2016 at 4:30 pm #

      Thanks for sharing that, Yana — once again, our tastes align!

  2. Margo January 15, 2016 at 3:51 pm #

    That’s a good looking version of cornbread.

    • Andrea January 15, 2016 at 4:31 pm #

      Thank you! I think using the cast-iron frying pan adds a little-house-on-the-prairie something!

  3. keepsmeoutofmischief January 15, 2016 at 3:53 pm #

    I’ve heard of this before but never seen a recipe. What would you serve it with, a savoury or a sweet dish?

    • Andrea January 15, 2016 at 4:34 pm #

      I usually serve it with savoury things like chile con carne and stews. It goes well with tomato-based sauces. That said, it’s also very nice with butter and honey, and toasts beautifully when it’s a day or two old.

  4. mash29 January 15, 2016 at 5:29 pm #

    Cornbread is great! I have a recipe similar to this but without the buttermilk, and it uses sugar instead of maple syrup. I will have a go at this one next time as I bet the buttermilk gives it a great texture and I love the idea of maple in it!

    • Andrea January 15, 2016 at 5:49 pm #

      I think you’re right — the texture is better when I use buttermilk.

  5. Kat Got Your Tongue January 25, 2016 at 5:26 pm #

    Sounds delicious!! Try throwing a can of creamed corn in there, it gives it a really nice texture with the actual kernels 🙂 My best friend made it for me that way once and I can never go back!

    • Andrea January 25, 2016 at 5:58 pm #

      That’s a great suggestion – thanks for sharing!

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