Trish's cornbread

    30 min

    Bake this cornbread in a heavy cast iron pan or a muffin tin. Muffins are easier to freeze - that way you can grab some for a picnic or defrost quickly to serve with chilli or thick soups.

    578 people made this

    Serves: 8 

    • 140g caster sugar
    • 1 teaspoon salt
    • 75g butter, softened
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 250g plain flour
    • 1 tablespoon baking powder
    • 100g polenta or cornmeal
    • 315ml milk

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6. Lightly grease a 20cm (8 in) heavy frying pan (preferably cast iron) or a muffin tin.
    2. Cream sugar, salt, butter and vanilla; stir in eggs, one at a time, beating well after each addition.
    3. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with milk; beat until well blended. Pour into pan or muffin tin.
    4. Bake in the preheated oven until golden brown, about 20 minutes.

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    Reviews & ratings
    Average global rating:

    Reviews in English (457)


    I thought it was great. I loved the sweet taste to it. However, I did make some of the changes suggested by other reviewers, 1 1/2 cup flour instead of 2 cups and 1 1/4 cup cornmeal instead of the 3/4. You gotta taste this cornbread! Good job, Trish...  -  02 Sep 2003  (Review from Allrecipes US | Canada)


    This recipe has real potential, but is not perfect. The cooking time is completely off, as many have pointed out. Using an 8 inch dish you have to cook 35 - 40 to get it done all the way through, then the edges and bottom are - while still edible - burnt. I liked the sweet flavor, but the texture was just not really a cornbread texture. I liked this well enough because I poured chilli over it, but when I tried it bare, it was too much like eating cake. This is, indeed, the cornbread for people who DON'T like cornbread. As many have pointed out, it is similar to Marie Calendars in flavor, but I usually use Marie Calendars mix for cornbread, and the texture is COMPLETELY different. Note: Made it the second time with 1/2 cup less flour and 1/2 cup more cornmeal and the texture was MUCH better  -  14 Oct 2002  (Review from Allrecipes US | Canada)


    this recipe made 6 large muffins...and delicious by the way. I have searched for a cornbread recipe that is not too sweet, not too bland, and not too dry...I have found it. I cannot believe how good this recipe is. I did cook for add'l three minutes. we made this sunday with the chili recipe on this's listed just as chili...but if you type in a few ingredients in your search, it's made with dark beer and coffe amongst other amazing ingredients...takes minutes to prepare, 2 1/2 hours to cook and we've been making it nonstop since last fall...a winner for sure teamed with this cornbread! thanks!!!  -  21 Aug 2002  (Review from Allrecipes US | Canada)