American corn bread

American corn bread

15 mins
Cooking time
20 mins
Deidre Rooney

This has a cakey rather than a bread-like texture and is delicious crumbled into a salad of bacon, tomatoes and spring onions.

From the grocer


Quantity Ingredient
2 tablespoons sunflower or groundnut oil
125g corn kernels, frozen or tinned
150g polenta
15g plain flour
2 1/4 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoons salt
1 tablespoon soft light brown sugar
1 egg, beaten
170ml buttermilk
15g butter, melted

From the greengrocer

Quantity Ingredient
4 spring onions, chopped
2 small red chillies, halved, seeded and thinly sliced


  1. Preheat the oven to 210°C. Oil a 20 cm round cake tin with 1 tablespoon of the sunflower oil and place in the oven. The tin needs to get very hot before you pour in the corn bread batter.
  2. Heat the remaining oil in a frying pan over a medium heat and sauté the spring onions, chillies and corn (drained if tinned) for 1 minute.
  3. Sift all the dry ingredients together into a bowl. Mix the egg and the buttermilk together in a pitcher. Make a hollow in the middle of the dry ingredients and gradually pour in the buttermilk mixture, stirring and bringing in the wet ingredients as you do so. Add the melted butter and the spring onion mixture.
  4. Very carefully take the cake tin out of the oven and pour in the batter – it should sizzle a little. Bake for 15–20 minutes until the bread is golden on top and the edge is starting to come away from the side of the tin. Turn the bread out onto a wire rack to cool.
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