Cheesy cornbread

I was going to make a joke but it's a little bit corny.

  • 1 hr 20 mins cooking
  • Serves 8
  • Print
Made with polenta and corn kernels, this cheesy yeast-free bread makes a great side for a rich chilli or stew, and is just as good on it's own or served with generous lashings of butter.
Looking for more corn recipes or easy bread recipes?


  • 1 1/4 cups (210g) fine instant polenta
  • ¾ cup (110g) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1½ cups (375ml) buttermilk
  • 100 butter, melted
  • 2 eggs
  • 1 (160g) corn kernels (see tips)
  • 1½ (180g) grated cheddar cheese
  • 2 green onions (scallions), sliced thinly
  • 2 long red chillies, seeded, sliced thinly
  • 1 green onion, extra


  • 1
    Preheat oven to 200°C. Butter a 13cm x 23.5cm (top measurement) loaf pan; dust with a little polenta.
  • 2
    Combine remaining polenta, the flour and soda in a large bowl. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, cheese, chopped green onion and chilli. Season with salt and pepper.
  • 3
    Pour mixture into loaf pan; top with extra green onion lengthways.
  • 4
    Bake cornbread for 45 minutes. Cover loosely with foil; bake for a further 25 minutes or until golden and cooked through.


Suitable to freeze. Not suitable to microwave.

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