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.
Advertisement - Continue Reading Below
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
200 ml (7 fl oz (1/3 pint)) (7fl oz) Greek yogurt
25 g (1oz) (1 oz) butter, melted
150 g (5oz) (5 oz) fine cornmeal
25 g (1oz) (1 oz) potato flour
15 ml (1 level tbsp) wheat/gluten-free baking powder
5 ml (1 level tsp) salt
Pinch of cayenne pepper
1 large red chilli, de-seeded and finely chopped
75 g (3oz) (3 oz) spring onions, finely sliced
125 g (4oz) (4 oz) sweetcorn
50 g (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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
