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Cornbread recipe

30 ratings

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

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1765kj
424kcal 21%
Fat
26g 36%
Saturates
14g 68%
Sugars
7g 12%
Salt
1.2g 19%

of the reference intake
Carbohydrate 30.4g Protein 18.2g Fibre 2.4g

Method

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.

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