Accidentally the best corn bread recipe
Hands-on time
Cook time
Total time
Recipe type: Breads and bakes
Cuisine: Southern
Serves: 10
  • 500ml buttermilk
  • kernels from two sweetcorn ears, cooked
  • 100ml butter, melted
  • 4 large eggs
  • 50ml white sugar
  • ½ cup grated cheddar cheese
  • 1 cup all purpose flour
  • 1 cup yellow polenta (Saffies, feel free to use mieliemeel, although the texture will be finer)
  • 20ml baking power
  • 3ml salt
  1. Preheat the oven to 150˚C.
  2. Spray a 20cm loaf tin with non stick spray (or use two tins for smaller loaves).
  3. In a mixing bowl, pulse the corn and buttermilk together with a stick blender. You want the corn broken up, but not liquidized, kinda like creamed corn. (See what I did there?)
  4. Whisk in the butter and eggs.
  5. Stir in the sugar and cheese.
  6. Sift the remaining ingredients in and then whisk the whole lot together.
  7. Pour into loaf tins and bake for 45 minutes if doing two flatter loaves, or an hour if doing one loaf.
  8. Serve simply with lashings of butter and some grated cheese. Also really yummy with chilli con carne!
Recipe by Two Suitcases and a Tin Pot at