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Serves pea 8-10 Clock icon 45 minutes
Ready in less than an hour, full of flavour and a great one to mop up gravy, cornbread is an American classic. We've added chilli for a bit of a kick and melted cheddar on top because it felt right.

9 Farmdrop products in this recipe

£ 18 .45
9 items.

Here's how you do it

  1. Preheat the oven to 220°C. Grease a 24cm oven-proof dish with butter.
  2. Melt the butter in a small saucepan, then add the onion, chilli and garlic. Cook on a low heat for 10 minutes.
  3. In a large mixing bowl, add the polenta, flour, baking powder and salt. Stir to combine.
  4. In a separate small bowl, whisk the eggs and buttermilk together.
  5. Make a well in the centre of the bowl with the dry ingredients, then slowly pour the eggy buttermilk mixture in, while mixing with a spoon. Mix until there are no lumps.
  6. Pour the batter into the oven-proof dish and bake for 35 minutes. After 25 minutes, sprinkle the grated cheese on top and return to the oven.


  • 225g polenta
  • 140g organic plain flour
  • 550ml organic buttermilk
  • 2 organic eggs
  • 50g organic cheddar, grated
  • 50g organic butter
  • 1 organic red chilli, finely chopped
  • 1 organic onion, finely chopped
  • 1 clove of organic garlic, peeled and chopped

What you'll need

  • 2 tsp baking powder
  • 2 tsp salt