Wednesday, 1 October 2014

Buttery Cornbread

I’ve wanted to share this recipe for cornbread since August. I’ve already been in talks with my sister about making it as a side for this year’s American inspired Christmas dinner (this cornbread is the sole reason why Christmas will be American this year).  Also, sorry for mentioning Christmas. 

Buuutttt, I am glad we’re finally in the season of comfort food. This thick and buttery cornbread can be served savoury or sweet. My first batch was served with spicy jerk chicken and citrusy avocado salsa. My second batch had less sugar, so I chose to drizzle the bread with acacia honey and dried corn flowers from this little spice shop in London’s Borough Market. Adding corn flowers to a cornbread is possibly the corniest thing I’ve ever done. 

The sweetcorn season may have just ended, but as the kernels are fried in a pool of butter, using the frozen variety is just as good. To be fair, I only used fresh because they were on offer in the supermarket - who would pass up 4 husks for a pound?! 
Buttery Cornbread


200g unsalted butter
450g fresh or frozen sweetcorn 
80g double cream 
50g milk
45g brown sugar 
2 eggs 
200g plain flour 
130g fine cornmeal/polenta
1 tsp sea salt 
1/2 tsp baking powder
¼ tsp baking soda 


Preheat oven to 190°C and butter and flour a 23cm round cake tin or one 1lb loaf tin. Add the butter to a large shallow saucepan on medium heat and once it’s turned to liquid add the corn. Leave to sizzle in the butter until the corn has browned slightly and the butter has only just scorched the bottom of the pan. It might be easier to do this in two batches to make sure all of the corn cooks through.  Scrape the entire pan into a food processor and blitz until it looks grainy but still has a creamy texture. Add the milk and cream and blitz again until the batter is loose and has cooled down a little. Add the eggs and blitz, and then do the same with the sugar. Transfer the corn batter to a large bowl, pour the rest of the dry ingredients in and fold through using a wooden spoon. The batter will be thick. Once the flour is as folded through as it will go, give it a good beating with the wooden spoon until all of the flour is evenly incorporated. Pour the batter into the tin and smooth the top with the back of a metal spoon. Bake for 35/40 minutes, the cornbread is cooked when the surface has a slight sheen and is smooth to the touch and a skewer inserted shows a moist (but not wet) crumb. 

Love Em xx


  1. sophie // the cake hunter1 October 2014 at 11:56

    Oh wow! This looks amazing. I could eat a huge slice for lunch right now. Photos are beautiful as always <3

  2. Oh this looks so delicious!! It's so yellow!

  3. This looks fantastic! Sometimes I worry that cornbread will be too dry, but yours looks wonderful fluffy and moist! Yumm.

  4. I've never had cornbread but it's been on my to do list forever. I have no excuses now!

  5. This is probably the best looking cornbread I have ever seen. I definitely would love to recreate and devour this.. it looks so yummy.

  6. This looks so delicious, your pictures are gorgeous! Love the dshes with the blue rim!

  7. Em, this looks so good! I am going to try to make it for Thanksgiving next month :)

    1. Thanks Nora! Please do, and let me know how it goes! I'd love to know how long it took in your oven.. Seeing as mine is so godamn temperamental and I never know if my timings are correct! x

    2. I will let you know! :)


Template by Pink + Lola