Cornbread recipe
The origin of a classic cornbread recipe is believed to have its roots in native American cuisine, although it's still often made in Southern US states. This fluffy side can be served with sweet or savoury dishes, make it your own with additional extras, like jalapeños, cheese or even spices.
See method- Serves 10
- 15 mins to prepare and 55 mins to cook
- 424 calories / serving
- Freezable
Ingredients
- 125g (4oz) butter
- 2 medium onions, finely chopped
- 250g (8oz) cottage cheese
- 250g (8oz) Cheddar cheese, grated
- 250g (8oz) cornmeal
- 450g tin cream-style sweet corn
- 300ml (½pt) milk
- 6 eggs, separated
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Shop ingredientsEach serving contains
- Energy
- 1765kJ 424.0kcal
- Fat
- 26g
- Saturates
- 14g
- Salt
- 1.1g
- Sugars
- 7g
of the Reference intake
Carbohydrate 30.4gProtein 18.2gFibre 2.4g
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- Preheat the oven to Gas 6, 200°C, fan 180°C. Grease a baking tin, about 25 x 33cm (10 x 13in), and sprinkle with 1 tbsp flour. Shake to remove the excess.
- In a frying pan heat 50g of the butter and sauté the onions until softened. Set aside. Cream the remaining butter and add to the cottage cheese, blending thoroughly. Add the Cheddar cheese and the onions. In another bowl combine the cornmeal, corn and milk, and mix thoroughly. Combine the corn mixture with the cheese mixture, blending thoroughly.
- Beat the egg whites until they form soft peaks and beat the yolks separately. Combine the two and stir them into the cornmeal and cheese mixture. Pour the batter into the baking tin. Bake for 45 minutes, or until a cake tester comes out clean.
- See more Bread recipes
