This loaded kefir cornbread is the ultimate sharing recipe, topped with fresh Mediterranean flavours
Covered in tangy feta, sweet sun-dried tomatoes, crispy capers and spicy jalapeños, this fluffy kefir cornbread is made for sharing and served with a cooling herb dip
This loaded cornbread recipe uses kefir instead of traditional buttermilk, giving it an irresistible tang and a beautifully soft crumb. Inspired by Mediterranean flavours, it’s topped with vibrant ingredients that make every bite deliciously moreish. Feel free to switch up the toppings with whatever you have to hand or whatever you’re craving – it’s a recipe you'll find yourself coming back to time and time again.
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Yields:
8 - 12 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Ingredients
150 g yellow cornmeal
90 g plain flour
12 g granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. bicarbonate of soda
4 g fine salt
85 g unsalted butter
100 g eggs (about 2 large eggs
300 g kefir * we used GH Pantry Partner Tims dairy kef
10 Sun-dried tomatoes, chopped
Feta, crumbled
Crispy capers
Jalapeños, sliced
Red onion, thinly sliced
Fresh parsley, chopped
150 g kefir
2 tsp. parsley, finely chopped
1 small garlic clove, finely grated
1/2 Squeeze of lemon juice
1/2 pinch of salt
drizzle of olive oil
pinch of black pepper
Directions
Step 1Preheat the oven to 220C (200C fan) mark 7. Grease and line an 8-inch baking tin.
Step 2Thinly slice the red onion and fry the capers until crisp. Set aside.
Step 3In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt.
Step 4Melt the butter in a small pan and leave to cool slightly.
Step 5In a separate bowl, whisk together the eggs, kefir, 50g water and cooled butter. Pour into the dry ingredients and whisk gently until just combined. A few lumps are fine.
Step 6Pour the batter into the prepared tin and scatter over the jalapeños, feta, red onion, sun-dried tomatoes and crispy capers.
Step 7Bake for 40 mins, or until a skewer inserted into the centre comes out clean.
Step 8Meanwhile, mix together all the kefir dip ingredients and season to taste.
Step 9Leave the cornbread to cool slightly before scattering with parsley and serving alongside the dip.
GH Tip:
If the cornbread is starting to look a bit dark mid-bake, just cover it loosely with foil towards the end of baking.
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
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
