Buttery cornbread by Emine Hassan

Buttery cornbread

I’ve wanted to share this recipe for cornbread since August. I’ve already been in talks with my sister about making it as a side for this year’s American inspired Christmas dinner (this cornbread is the sole reason why Christmas will be American this year). Also, sorry for mentioning Christmas.

Buuutttt, I am glad we’re finally in the season of comfort food. This thick and buttery cornbread can be served savoury or sweet. My first batch was served with spicy jerk chicken and citrusy avocado salsa. My second batch had less sugar, so I chose to drizzle the bread with acacia honey and dried corn flowers from this little spice shop in London’s Borough Market. Adding corn flowers to a cornbread is possibly the corniest thing I’ve ever done.


200g unsalted butter
450g fresh or frozen sweetcorn
80g double cream
50g milk
45g brown sugar
2 eggs
200g plain flour
130g fine cornmeal/polenta
1 tsp sea salt
1/2 tsp baking powder
¼ tsp baking soda


  1. Preheat oven to 190°C and butter and flour a 23cm round cake tin or one 1lb loaf tin. Add the butter to a large shallow saucepan on medium heat and once it’s turned to liquid add the corn. Leave to sizzle in the butter until the corn has browned slightly and the butter has only just scorched the bottom of the pan. It might be easier to do this in two batches to make sure all of the corn cooks through.
  2. Scrape the entire pan into a food processor and blitz until it looks grainy but still has a creamy texture. Add the milk and cream and blitz again until the batter is loose and has cooled down a little.
  3. Add the eggs and blitz, and then do the same with the sugar. Transfer the corn batter to a large bowl, pour the rest of the dry ingredients in and fold through using a wooden spoon. The batter will be thick. Once the flour is as folded through as it will go, give it a good beating with the wooden spoon until all of the flour is evenly incorporated.
  4. Pour the batter into the tin and smooth the top with the back of a metal spoon. Bake for 35/40 minutes, the cornbread is cooked when the surface has a slight sheen and is smooth to the touch and a skewer inserted shows a moist (but not wet) crumb.