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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


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

What’s in this recipe

Langridge Organic

Organic Garlic

2 Bulbs


Life 5d+

Ivy House Farm Dairy

Organic Buttermilk




Organic Onions - Brown

1 Bag (1.5kg)


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)





1 Bag (500g)



Life 4d+

Yeo Valley

Organic Salted Butter

1 Block (250g)



Life 4d+

Lye Cross Farm

Organic Mature Cheddar

1 Pack (~245g)