Corn Bread

Preparation info

  • Difficulty


  • Makes

    16 pieces

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

This cake–bread from the American south is usually enjoyed with savoury food, but it is also delicious on its own with a little butter and jam or honey.


Dry Ingredients

  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour
  • 200 g (7 oz) fine polenta (cornmeal)
  • teaspoons baking powder
  • 2 pinches bicarbonate of soda (baking soda)
  • ½ teaspoon salt

Wet Ingredients

  • 400 ml (14 fl oz) buttermilk
  • 70 g ( oz) unsalted butter, melted
  • 2 eggs
  • 175 g (6 oz) cooked corn kernels off the cob
  • small green chilli, finely chopped (optional)


The Batter

Preheat the oven to 190°C (375°F/Gas 5). Butter a square 24 cm ( inch) cake tin and sprinkle with sugar. Combine all the dry ingredients together, then beat together the wet ingredients. Combine the two mixtures without overworking the batter.


Pour the batter into the tin and bake for about 45 minutes until a skewer inserted into the middle comes out clean.