The Simplest Cornbread — a super easy store-cupboard recipe, ready in just one step!

The Simplest Cornbread

I have been making this cornbread in various forms since I started to wean my eldest daughter and its been especially useful recently with ingredients being scarce or hard to track down. This is the very basic recipe – ready in just one step!  It is so unbelievably easy and versatile and can easily be adapted to be either sweet or savoury depending on what your family likes. You can also make the mixture into little muffins by baking in a cupcake tray- these are great for snacks or lunchboxes.

I love to crumble a little feta on top or scatter over some cherry tomatoes before baking and the kids love when I add some diced chorizo into the mix! Alternatively, if you are looking for a sweeter bread, then just skip the garlic, paprika and cheddar and replace with 50g greek yoghurt and 1-2 tbsp honey.

The Simplest Cornbread

The Simplest Cornbread

  • 250-300g sweetcorn, tinned or frozen
  • 2 garlic cloves, roughly chopped
  • 50g butter, softened
  • 50g cheddar cheese, grated
  • 1 tsp paprika
  • 1/2 tsp sea salt
  • 2 eggs, beaten
  • 1/2 cup polenta or plain flour
  • 1 tbsp baking powder

Preheat the oven to 200oC and line a small saucepan or cake tin with baking parchment and set aside. Place all the ingredients in a food processor and blend down into a rough puree. Pour into your prepared tin or pan and place in the oven for 25-30 minutes until risen and golden brown. Remove and allow to cool for at least 20 minutes before serving.

I hope you enjoy this super simple store-cupboard recipe for the simplest cornbread on the planet!

Lyndsay x

PS Yummy, oven baked Cauliflower Tikka Masala.


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