Crispy Corn Bread


Preparation info

  • Difficulty


  • Serves


Appears in

Food for Friends

Food for Friends

By Levi Roots

Published 2010

  • About

This is a favourite in the southern states of America, but it also sits well in Caribbean meals as it uses ingredients that are loved there. If you have trouble getting buttermilk, then use soured cream mixed with milk, adding enough milk to a small tub of cream to bring it up to 170 ml (6 fl oz). This bread is fabulous with spicy roast chicken and greens, or with breakfast fish dishes such as my Smoked Fish Choka.


  • knob of lard, for the tin
  • 1 tbsp groundnut oil
  • 4 spring onions, green parts only, finely chopped
  • 1 small red chilli, deseeded and finely sliced
  • 125 g ( oz) canned sweetcorn, drained
  • 150 g ( oz) cornmeal or fine polenta
  • 15 g (½oz) plain flour
  • ¾ tbsp baking powder
  • 1 tsp. baking soda
  • good pinch of salt
  • 1 tbsp caster sugar
  • 1 egg, beaten
  • 170 ml (6 fl oz) buttermilk
  • 15 g (½ oz) butter, melted


  1. Preheat the oven to 210°C/410°F/gas mark 6½. Grease a round, 5 cm (2 in) deep, 20 cm (8 in) wide cake tin with the lard and put it in the oven to get very hot. Heat the oil in a frying pan over a medium heat and sauté the spring onions, chilli and sweetcorn for about a minute to soften the onions and chilli. Remove from the heat.
  2. Sift all the dry ingredients together into a bowl. Mix the egg with the buttermilk in a jug. Make a hollow in the middle of the dry ingredients and gradually pour the buttermilk mixture into this, bringing in the dry ingredients as you do so with a fork. Add the melted butter and the spring onion mixture.
  3. Carefully take the cake tin out of the oven and pour the corn batter into it - it should sizzle. Return the tin to the oven and bake the bread for 15-20 minutes, until it is golden and the edges are starting to come away from the sides of the tin. Turn out on to a wire rack to cool. Cut into wedges to serve.