Moist cheesy cornbread, an easy quick bread recipe without yeast or sugar. Add corn, roasted red onions, bell peppers and herbs for the best flavours and textures.
This is one of the best and handy recipes to have up your woolly sleeve when you're snowed in, or just for a nourishing, homemade snack or supper at little notice.
Moist Cheesy Cornbread Recipe
I love that this cornbread is moist with the extra topped roasted vegetables. What's more, it's extra cheesy. You will have seen that in France we love our cheeses - particularly bubbly and crusty in the likes of a butternut and walnut gratin and with potatoes in the classic French Gratin Dauphinois or Gratin Savoyard (without the cream).
For the cheese, you could use a good, mature cheddar or French Comté or Emmental - but here I grated in matured Mimoulette cheese, which has much less fat and just as sharp on the taste.
Best Healthy Cornbread - No Added Sugar
After trying a delicious Cheesy Jalapeno Soda Bread from Camilla (at FabFood4All I love how she uses beer instead of buttermilk), I was inspired to make a savoury and healthy cornbread recipe.
For traditional American cornbread lovers, please don't be offended that I have omitted any sugar or honey from the recipe. I believe that cornbread is healthier and best without any added sugar or honey (unless making for a dessert).
Cornbread is sweet enough naturally with the added corn and onions. After experimenting and playing around with various versions, the girls have given the thumbs up to this final savoury version.
This cheesy cornbread is quick, it's easy, it's healthy, delicious - and colourful too. Moreover, as I don't have a traditional skillet to cook it in, I just used a non-stick cake pan and it slipped out so easily.
What Can I Add to My Cornbread?
I love adding some vegetables on top of my cornbread. So it's not just cheese; add corn, onions and red peppers halfway during cooking. The result is the vegetables roast beautifully in the oven and make the cornbread extra moist, trapping in their wonderful flavours.
The additions of fleur de sel salt (Maldon and Celtic sea salt are also good substitutes) and fresh rosemary or thyme add that extra delicious touch - especially in winter.
If you love things a little spicy, then sprinkle on some extra smoked paprika to the vegetables before baking.
What's more, this moist cornbread is a welcome, festive side to a Thanksgiving dinner, too.
What to Serve with it
This cheesy cornbread is good with any of the following recipes:
- broccoli hummus
- creamy corn soup with red peppers;
- leek and potato soup (potage Bonne-Femme);
- pure vegetable soup
- crème Dubarry (cream of Cauliflower)
- Corsican veal stew with bell peppers;
- Blanquette de veau
- 24cm / 9 inch cake tin
- 150 g (5.5oz / ¾ cup) cornmeal
- 100 g (3.5oz / ¾ cup) plain flour all-purpose
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt fleur de sel
- 1 tablespoon rosemary or thyme finely chopped
- 100 g (3.5oz/ 1¼ cups) comté, mimoulette or cheddar cheese grated
- 1 egg organic
- 340 ml (12oz/ 1.4 cups) buttermilk* (or milk with 2 tablespoon lemon juice) SEE NOTES
- 1 red onion finely sliced
- 1 red pepper roughly chopped
- 1 cob fresh corn kernels (or small tin sweetcorn)
- 2 tablespoon olive oil extra virgin
- ½ teaspoon smoked paprika optional
- 1 teaspoon salt (fleur de sel) for sprinkling before serving
- few turns of the peppermill to taste
- Prepare the topping: fry the red onion and pepper in one tablespoon of the olive oil for about 10 minutes over a medium heat until translucent (not browned). Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
- Prepare the batter: in a large mixing bowl sift in the cornmeal, flour, baking powder, baking soda, salt, grated cheese and rosemary. Using a large spoon, mix in the egg and buttermilk until smooth.
- Oil a 24cm cake tin with the other tablespoon of olive oil and pour in the batter. Bake for about 15 minutes or until lightly browned.
- Remove from the oven, top with the onion and pepper mix, sweetcorn and (if using) the smoked paprika and return to the oven and bake for another 15 minutes.
- Leave to cool slightly in the tin then remove and enjoy while still warm.