Cheesy Cornbread Recipe

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After school, sport, activity, club or even the holidays, the one thing most of us struggle with is finding a suitable savoury snack that’s not packed with salt and fat. Cue: Cheesy Cornbread.

It’s so easy to grab a bag of crisps or bought pastry, but with a little pre-planning, this is where these muffins work really well for the kids and adults too. The muffins are also really delicious served warm for brunch/lunch, with some ham, eggs and/or grilled tomatoes with some chipotle mayonnaise on the side. These savoury, cheesy cornbread muffins work really well as an easy snack and are also really delicious served warm for brunch/ lunch. Just add some ham, eggs and/or grilled tomatoes with some chipotle mayonnaise on the side.

This recipe makes 12–18 muffins, depending on the size you make.


  • 150 ml milk
  • 200 ml buttermilk
  • 3 eggs
  • 165 g sweetcorn (tinned is perfect)
  • 3 spring onions (scallions), finely chopped
  • 75 ml rapeseed (canola) or olive oil
  • 175 g fine polenta (cornmeal)
  • 100 g plain (all-purpose) flour
  • 1 tbsp baking powder
  • 50 g Cheddar, grated
  • 50 g feta, crumbled
  • 1 pinch flaked sea salt

Preheat the oven to 180°C/160°C fan/350°F/gas 4. Line a muffin tin with baking parchment or silicone cases. Larger ‘tulip’ paper cases will give you 12, but standard muffin cases will make up to 18 cooked muffins.

Put the milk, buttermilk, eggs, sweetcorn, spring onions and oil in a bowl and mix to combine.

In a separate bowl, mix together the polenta, flour, baking powder, cheeses and a pinch of salt.

Pour the wet ingredients over the dry and mix briefly to just combine. Avoid over-mixing as this will give you more dense muffins when cooked.

Divide between the muffin tins (for ease use an ice cream scoop). Bake for 18–25 minutes, depending on their size, until they are light golden brown and just firm to touch in the middle.

Cool in the tins for 10 minutes before cooling on a wire rack and serve them warm or at room temperature. Eat within a couple of days and freeze any left over. Defrost at room temperature or warm gently in the microwave or oven.


Gluten-free: use gluten-free plain flour and baking powder.

Dairy-free: swap the milk for a dairy-free alternative such as oat, soya or any nut milk. As a substitute for buttermilk, stir one tablespoon of lemon juice or white wine vinegar into your chosen dairy-free milk and leave it to sit for about 10 minutes until it thickens and looks like it’s curdled slightly. Use in the recip as above.

Both the cheddar and feta cheese can be substituted for vegan/dairy-free alternatives.

Upgrade: 50g of chopped ham, salami or chorizo can be mixed into the mixture before baking. For a touch of spice, add in a finely chopped red or green chilli.

This recipe is from The Flexible Family Cookbook by Jo Pratt, £20, Frances Lincoln.

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