Cornbread with Parmesan

Rustle up this delicious bread in no time at all and serve warm from the oven as an ideal accompaniment to soup or a casserole. Cornbread is best eaten fresh on the day it is made. If the bread has been frozen, defrost, wrap in foil and reheat before serving.

Serves: 8

Preparation: 20 minutes + 20–25 minutes baking

Plus: Freezing recommended


  • 150g Cornmeal or polenta
  • 150g Plain flour
  • 1 tbsp Baking Powder
  • 1 tbsp Caster Sugar
  • ½ tsp Salt
  • 50g Parmesan, grated
  • 15g fresh Basil leaves, torn
  • generous grinding of Black Pepper
  • 250g carton Buttermilk
  • 80g drained semi-dried Tomatoes in oil, snipped
  • 2 medium Eggs, beaten
  • 2 tbsp extra virgin Olive Oil


  1. Grease and base line a shallow baking tin measuring 25 x 15 cm.
  2. Preheat the oven to Gas Mark 6/200°C.
  3. In a large bowl, combine the cornmeal, flour, baking powder, sugar and salt.
  4. Stir in the Parmesan and basil leaves and season with pepper.
  5. Make a well in the centre of the dry ingredients and add the buttermilk, tomatoes, eggs and oil.
  6. Mix quickly to just combine, spoon into the prepared tin and level the surface.
  7. Bake in the oven for 20–25 minutes.
  8. Turn out on to a wire rack and leave to cool slightly.
  9. When ready to serve, cut into eight pieces.

This recipe is from Bread by Liz Herbert and published by Simon & Schuster 2009.

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