Buttermilk cornbread

Buttermilk cornbread


11 people made this

About this recipe: Perfect to eat alongside a bowl of chilli or soup, or as an open faced sandwich with tasty tomatoes.

Raven Gisborne-Hawke's Bay, New Zealand

Serves: 9 

  • 1 tablespoon vinegar
  • 250ml milk
  • 110g butter
  • 50g caster sugar
  • 2 eggs
  • 150g polenta (cornmeal)
  • 60g plain flour
  • 50g wholemeal flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110g grated cheese

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Add vinegar to cup and the fill rest of cup with milk and leave to sit for at least 10 minutes.
  2. Preheat the oven to 190 C / Gas 5. Grease an 20cm square cake tin.
  3. Melt butter in large pan. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Add milk mixture and whisk.
  4. Stir in cornmeal, flours, baking powder and salt until well blended and few lumps remain.
  5. Add most of the grated cheese bit by bit to the mixture. Reserve some cheese for sprinkling on top the bread.
  6. Pour mixture into the prepared tin, and sprinkle with the reserved cheese.
  7. Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted in the centre comes out clean.


Instead of making your own buttermilk with milk and vinegar you can buy buttermilk and use instead.

Freezing tip

You can make double recipe and when they are cooled wrap and freeze one, as it freezes well.


Note it will cook quicker if you use all plain flour (more like the 30 minutes) and slower if you used all wholemeal flour (more like the 40 minutes). All ovens are different and if you overcook it will be dry so what I do is check on it at 25 minutes and make a call when to check it next, so I catch it just as it is finished baking.

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Reviews (2)


Made this again today and decided to sprinkle cayenne pepper over the top before the cheese and then a little rock salt on top of that. I really liked the result. - 11 Oct 2011


got this off of the US site but tweaked it to reduce sugar and add taste. Now I love this recipe so added it here to have in my recipe box - 15 Sep 2010

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