Cornbread is a great classic recipe to have in your repertoire and makes a great mid-morning savoury snack. This version contains no gluten, so coeliacs and gluten-free eaters don't have to miss out on their favourite carbs.
This cornbread recipe combines Greek yoghurt and potato flour for a tender and light crumb. Plus, cayenne pepper and fresh red chilli for a spicy kick. We love to serve a slice of warmed up cornbread with some salted butter and a drizzle of honey (which works really well with the chilli).
This speedy recipe only requires 20 mins of prep time and works great on its own as a snack, but also is a great side dish to a chilli con carne or bean stew too.
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Yields:
10 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
150
Ingredients
1
large egg
200ml
(7 fl oz (⅓ pint)) (7fl oz) Greek yogurt
25g
(1oz) (1 oz) butter, melted
150g
(5oz) (5 oz) fine cornmeal
25g
(1oz) (1 oz) potato flour
15ml
(1 level tbsp) wheat/gluten-free baking powder
5ml
(1 level tsp) salt
Pinch of cayenne pepper
1
large red chilli, de-seeded and finely chopped
75g
(3oz) (3 oz) spring onions, finely sliced
125g
(4oz) (4 oz) sweetcorn
50g
(2oz) (2 oz) freshly grated Parmesan cheese
Directions
Step 1
Base-line a 450g (1lb) non-stick loaf tin with non-stick baking parchment (see Cornbread tips). In a large bowl, whisk the egg until frothy, then stir in the yogurt and melted butter.
Step 2
Stir in the cornmeal, potato flour, baking powder, salt and cayenne pepper. Add the remaining ingredients and mix until thoroughly combined.
Step 3
Turn the mixture into the prepared tin and bake at 180°C (160°C fan) mark 4 for 45min or until a skewer inserted into the centre comes out clean.
Step 4
Allow the cornbread to cool in the tin for 10min, then turn out on to a cooling rack. When completely cold, cut into slices and serve.
Cornbread tip
If you’d prefer to serve the cornbread in squares rather than slices, cook the mixture in an 18cm (7in) square, approximately 3cm (11⁄4in) deep cake tin for 40min. Cut into nine squares.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
