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slice of cheesy cornbread topped with corn, bell pepper and red onion roasted on top

Cheesy Cornbread

Jill Colonna
Easy cheesy cornbread, a healthy quick bread recipe without sugar or yeast topped with corn, red onion, bell pepper and herbs, all baked together in the oven for full flavour. Ditch the packet mixes, as this is the easiest recipe!
5 from 6 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 6 people
Calories 262 kcal

Equipment

  • 24cm / 9 inch cake tin non-stick and preferably with a loose base

Ingredients
  

  • 150 g (5.5oz / ¾ cup) cornmeal (farine de maïs in France)
  • 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 teaspoon rosemary or thyme finely chopped
  • 100 g (3.5oz/ 1¼ cups) Gruyère, Comté or cheddar cheese grated
  • 1 egg organic
  • 340 ml (12oz/ 1.4 cups) buttermilk* (or milk with 2 tablespoon lemon juice) SEE NOTES

Topping

  • 1 cob fresh corn kernels (250g or small tin sweetcorn)
  • 1 red onion finely sliced
  • 1 red pepper roughly chopped
  • 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

Instructions
 

  • 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). Add the corn and smoked paprika.
    Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
  • Meanwhile, make 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, gradually 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 corn, onion and pepper mix. Return to the oven and bake for another 15 minutes.
  • Leave to cool slightly in the tin then remove and enjoy while still warm.

Notes

How to make your own Buttermilk: Add 2 tablespoon fresh lemon juice to whole milk and leave to rest at room temperature for about 20 minutes then use as buttermilk.
Nutritional Information: Per 170g serving (serves 6): 262 Calories, 11g protein, 8g lipids, 37g glucides.
Delicious served with sweetcorn and red pepper soup or a simple green salad.
Keyword cheesy cornbread, cornbread recipe without sugar, no yeast bread recipe, quick bread recipe