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

Cheesy Cornbread

Jill Colonna
Moist cheesy cornbread recipe - no sugar, no yeast, just simple ingredients. Baked in minutes with roasted vegetables to amp it up for full flavour and a golden crust.
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 339 kcal

Equipment

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 or Kosher salt
  • 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/400°F (180°C fan/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 the 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.
Storage: Store any leftovers in plastic wrap or aluminium foil for up to 2 days.
Nutritional Information: Per 170g serving (serves 6): 262 Calories, 11g protein, 8g lipids, 37g glucides.
Delicious served with corn soup or a simple green salad.

Nutrition

Calories: 339kcalCarbohydrates: 40gProtein: 13gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 52mgSodium: 1131mgPotassium: 314mgFiber: 4gSugar: 6gVitamin A: 1039IUVitamin C: 28mgCalcium: 289mgIron: 2mg
Keyword cheesy cornbread, cornbread recipe without sugar, no yeast bread recipe, quick bread recipe
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