Cheesy Cornbread

2 Jan

Cornbread is by far the weirdest and easiest bread I have ever made! Not only is it quick to rise, but you only prove it once and there is no knocking back involved at all! This particular one goes really well with soups and leftover Christmas dinner!



  • 225g Cornmeal or polenta (not ready made)
  • 680g Plain Flour
  • 55g Caster Sugar
  • 2tbsp Baking Powder
  • 2tsp Salt
  • 3 Eggs
  • 475ml Milk
  • 225g Melted Butter
  • 225g Grated Cheddar (Whichever cheese you prefer)
  • 2 Handfuls of chopped/dried herbs


This is how easy it is, weigh all of your dry ingredients into a bowl. Don’t worry about sifting the flour or cornmeal as it will all get mixed up later. Once you’ve got the salt, sugar, cornmeal, baking powder and flour weighed into the bowl give them a stir as this will help prevent it from being over mixed later.


In a separate bowl or jug (which ever you prefer) mix the eggs and milk together and beat gently so that the eggs are broken up. This just makes them easier to mix into the flour. Once beaten you can slowly mix in your melted butter while stirring as you don’t want the fat to solidify!


Now I found it easier to make a well in the flour using a spoon, or hand as this gives you somewhere to pour the liquid without the flour going everywhere. So once you’ve made a well in the bowl you can pour the milk mixture into the flour and then stir! You don’t want to mix too much but just so that there are no huge lumps.

Now that it’s all mixed you can carefully fold/mix in the grated cheese (It can be whatever hard cheese you like as it’s down to your taste, but I would strongly recommend using a strong cheese/cheddar as otherwise you don’t really get the flavour coming through) and the chopped herbs. I used dried thyme which gave it quite a sweet taste, but anything from oregano, dill, basil, parsley and so on will go well. If you have fresh herbs then you might need to add more than usual as fresh often don’t have as much flavour as dried.


Now you just need to put the mix to one side for 20 minutes to allow it to prove. While it is proving you can grease and line a 9 by 12inch tray. It doesn’t matter if it’s not exact, if that’s the case then it might affect the baking time…but that’s not exactly the end of the world!

Once the 20 minutes is up you can then spoon the mix into the lined tray and put in the oven at 180 for roughly 30-35 minutes. When it is done it will have risen a bit and be a lovely golden colour on top. The main and easiest way to tell (as usual) is by using a knife or skewer. When the bread is done it will come out completely clean.

 Now this bread can be served either hot or at room temperature so it’s completely up to you whether to cool it down completely before cutting or just to ‘dig in’ !!


And there you go probably the quickest bread that everyone in the family will like!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: